CONCORD, N.H. (AP) – Minimal ingredients. Speedy preparation. Gorgeous presentation. Intense flavors.

You’ve got to love any quick-cook meal that can successfully marry all those ideals. Too bad too few pull it off. Those that manage it usually resort to the pasta routine: Boil it and dress it.

Not that there’s anything wrong with that. But while rightfully a key player in any weeknight menu lineup, pasta nevertheless can leave the palate feeling sluggish after too many nights, no matter how many sauces or how much cheese you apply.

That is why your other quick-cook staple should be seafood. Talk about options. And speed.

Most white fish can be baked in minutes – and in a stunning variety of preparations. Steaks such as tuna and salmon happily take delicious marinades and hit the grill, or grill pan, with little effort or time. And don’t forget calamari, which sautés in seconds.

There’s also shrimp. Frozen raw shrimp thaw in minutes when placed under cool running water, and from there can do anything.

Try them sautéed with butter and garlic, then tossed with wilted greens and other cooked vegetables. Or add them to a stir fry of cooked rice and chopped vegetables seasoned with teriyaki sauce.

And of course they go well with pasta. Give them a speedy sauté in olive oil and garlic, then toss with linguini, salt, freshly ground black pepper and a bit more olive oil. For extra pow, add crushed red pepper at the same time as the garlic.

A quick shrimp preparation is black pepper shrimp, and a recipe by the Food Network’s Paula Deen is stunningly simple, flavorful and impressive. It’s also versatile – equally good for a busy Wednesday or a weekend dinner with friends.

Essentially, take fresh or thawed shrimp, toss with butter and heaps upon heaps of freshly ground black pepper. Bake for a few minutes, toss, add more pepper and bake another couple minutes. That’s it.

The shrimp are cooked in their shells, meaning that this is a hands-on meal that’s just a tad messy. It also means that much of the ominous-looking pepper remains on your fingers and the discarded shells, leaving behind a pleasant heat.

Serving this dish with only a bottle of wine is perfect – a room-temperature Riesling matches well. To make more of a meal, add a fresh baguette with butter and a salad.

(Start to finish 15 minutes)

3 pounds shrimp, with shells on

8 tablespoons butter

3 tablespoons chopped garlic

4 tablespoons freshly ground black pepper

Preheat oven to 450 F.

Rinse and drain the shrimp, then arrange in a single layer on a rimmed baking sheet. Set aside.

In a saucepan, melt the butter over medium heat. Add the garlic and sauté three to four minutes. Pour the butter over the shrimp and toss to coat. Sprinkle about half the pepper over the shrimp.

Bake until the shrimp are pink, about five minutes. Use a spatula to turn the shrimp. Sprinkle with remaining pepper, then bake another two to three minutes. Serve immediately.

Makes four servings.

(Recipe from Paula Deen and the Food Network)