1 Tbsp, extra-virgin, divided
1 pound(s), large-size, peeled and deveined (21 to 25 per lb)
4 tsp, divided
¾ tsp, divided
crushed red pepper flakes
½ tsp, or to taste
28 oz, whole, in juice, coarsely crushed
½ cup(s), fresh, chopped
- 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.
- 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.
- 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.
- 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.