Shrimp with Spicy Tomatoes

• 1 Tbsp EVOO, divided
• 1 lb uncooked shrimp, peeled and deveined.(21 to 25 lb)
• 4 Tbsp minced Garlic, divided
• 3/4 tsp Salt
• 1/2 tsp Crushed Red Pepper or to taste
• 28 ounce can Whole Tomatoes, with juice, crushed by hand
• 1/2 cup fresh basil, chopped

1. 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.
2. 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.
3. 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.
4. 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.

 

Weight Watchers Points Plus = 5 Points
Serves 4 3/4 Cup Servings