Shrimp with Spicy Tomato Sauce

 

 

(http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=345391)

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

Instructions

• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp, 1 teaspoon garlic and 1/4 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 1/2 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.