Shrimp in a Chunky Marinara Sauce

1. 1

   Heat 4 tablespoons of the olive oil in a large skillet over medium heat.

2. 2

   Stir in the garlic and cook, shaking the pan, until golden, about 1 minute.

3. 3

   Add as many shrimp as fit in a single layer with some space between each.

4. 4

   (If you crowd the shrimp, they will steam in their own juices rather than get crunchy with a lightly browned exterior.)

5. 5

   Cook, turning once, until lightly golden, about 3 minutes.

6. 6

   Sprinkle with salt to taste.

7. 7

   With a slotted spoon, transfer the shrimp to a plate, leaving as much garlic as possible in the pan.

8. 8

   Pour the remaining 2 tablespoons olive oil and the tomatoes into the skillet, season with salt and crushed red pepper, and bring to a vigorous boil.

9. 9

   Lower the heat so the sauce is at a lively simmer, and cook until lightly thickened, about 10 minutes.

10. 10

    Stir in the shrimp, basil, and parsley and cook until the shrimp are heated through, just a few seconds.

* Per serving · 4 servings · Values may vary.

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