ShrimpSpicyTomatoSauce_149_xl

Ingredients

olive oil

1 Tbsp, extra-virgin, divided

uncooked shrimp

1 pound(s), large-size, peeled and deveined (21 to 25 per lb)

minced garlic

4 tsp, divided

table salt

¾ tsp, divided

crushed red pepper flakes

½ tsp, or to taste

canned tomatoes

28 oz, whole, in juice, coarsely crushed

basil

½ cup(s), fresh, chopped

Instructions

  1. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add shrimp, 1 tsp garlic and 1/4 tsp salt; sauté until shrimp are just cooked through, about 2 to 3 minutes. Remove to a plate.
  2. Heat 1 more tsp oil in same skillet over low heat. Add remaining Tbsp garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 30 seconds.
  3. Add tomatoes and remaining 1/2 tsp salt to skillet; bring to a simmer over medium-low heat, scraping any browned bits of food from bottom of skillet. Simmer until slightly thickened, stirring occasionally, about 10 minutes.
  4. Return shrimp and any juices to skillet; heat through. Stir in basil until wilted. Remove from heat; stir in remaining 1 tsp oil and season with additional crushed red pepper, if desired. Yields a generous 3/4 cup per serving.
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