Shrimp with Spicy Tomato Sauce *(GOOD)*

By carvalhohm

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

Details

Adapted from weightwatchers.com

Preparation

Step 1

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