Heat 2 tablespoons of olive oil in your large skillet over medium heat. When the oil shimmers and you hear a gentle sizzle, add the minced garlic and cook until fragrant, about 30 seconds. It should turn a light golden color and fill your kitchen with a spicy aroma.
Add the crushed tomatoes to the skillet, stirring well to combine with the garlic. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook uncovered for about 10 minutes until the sauce thickens slightly and smells bright and acidic.
While the sauce simmers, prepare your shrimp by peeling and deveining them if needed. Pat them dry with paper towels to remove excess moisture, which helps achieve a good sear.
Increase the heat to medium-high, adding another tablespoon of olive oil to the skillet. Once hot and shimmering, add the shrimp in a single layer. Sear for about 2 minutes on each side, until they turn pink and opaque, feeling firm but still juicy when gently pressed.
Gently toss the cooked shrimp into the tomato sauce, then sprinkle in the red pepper flakes, salt, and freshly chopped basil. Cook everything together for another 2 minutes, allowing the flavors to meld and the shrimp to soak up some of the sauce’s brightness.
Remove the skillet from heat and let the dish rest for a minute or two. Serve hot, spooned over pasta or crusty bread, garnished with extra basil if desired. Enjoy the vibrant flavors and tender texture of this simple yet elevated seafood dish.
