Shrimp with Spicy Tomato Sauce *(GOOD)*

Photo by Helen (#1) C.
Adapted from weightwatchers.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from weightwatchers.com

Ingredients

  • 1

    Tbsp olive oil, extra-virgin, divided

  • 1

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

  • 4

    tsp minced garlic, divided

  • 3/4

    tsp table salt, divided

  • 1/2

    tsp crushed red pepper flakes, or to taste

  • 28

    oz canned tomatoes, whole, in juice, coarsely crushed

  • 1/2

    cup(s) basil, fresh, chopped

Directions

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp, 1 teaspoon garlic and ¼ teaspoon salt; sauté until shrimp are just cooked through, about 2 to 3 minutes. Remove to a plate. Heat 1 more teaspoon oil in same skillet over low heat. Add remaining tablespoon garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 30 seconds. Add tomatoes and remaining ½ teaspoon 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 teaspoon oil and season with additional crushed red pepper, if desired. Yields a generous 3/4 cup per serving. WW Points Plus: 5 Servings: 4

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