4 cloves garlic, very finely minced

Dash of crushed red pepper flakes, optional

1 lemon, zested and juiced, about 3 tablespoons juice

1/4 cup dry white wine

3 tablespoons finely chopped Italian parsley

Lemon wedges, to serve

Heat the oven to broil. Move a rack into the top third of the oven. If necessary, thaw the shrimp under cold running water. If already thawed, rinse lightly and then pat very dry with paper towels and transfer to a large bowl.

Melt the butter in a medium saucepan. Pour about half of the butter over the shrimp, and toss to coat. Season the shrimp generously with salt and pepper.

Return the remaining butter to low heat. Stir in the garlic and warm for about 1 minute or until fragrant. Add the red pepper flakes, if using, and lemon zest, and stir over low heat for about 1 minute. Whisk in the wine and lemon juice. Keep warm over very low heat.

Spread the shrimp in a single layer on a baking sheet and roast for 4 minutes or until pink, stirring halfway through.

Toss the shrimp with the butter sauce and the parsley. Serve immediately over pasta or vegetables with lemon wedges on the side.

Note: Rather than broiling the shrimp, you can roast it at the lower 400 F to 425 F for 6 to 8 minutes. I call for broiling mostly for speed, since it's summer, and once you've heated up the oven you want to turn it off as soon as possible.

(Faith Durand is executive editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)