Sauté the garlic until fragrant—about 30 seconds. Add shrimp, lemon juice, and zest. Cook 3–4 minutes until shrimp are pink and opaque. Season with salt, pepper, and garnish with parsley.

In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic, lemon zest and 1 teaspoon chile flakes. Set seasoned shrimp aside.

Rinse and pat dry. 2. In a medium bowl, whisk together the olive oil, lemon juice, garlic, tomato paste, oregano, salt, pepper and Tabasco. Stir in the basil or pesto and add the shrimp.

A go-to comfort meal, pasta will always be there for you—no matter the season. Here’s a roundup of our favorite summertime ...

They have narrow tips, which make deveining shell-on shrimp a breeze; $29, jbprince.com). Once the vein is exposed, use a paring knife to lift out the vein and discard it.

Add the garlic and cook for about 30 seconds or until fragrant. Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it’s bubbling too ...

For garlic packed with savory flavors, add a dash of salt and pepper and a stem or two of rosemary and close off the foil. Place in the oven and roast for 40-50 minutes.