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- 1 ½ lbs shrimp
- 1 can (28 oz) chopped tomatoes with Italian seasoning
- 1 tbsp olive oil
- 3 cloves finely chopped garlic
- 1 tsp chopped red pepper
- Heat oil in a pan over medium-high heat. Add garlic and pepper and cook until garlic is just golden.
- Add tomatoes, with juice, and bring to a slow boil, reducing heat if necessary. Cook for 20 minutes, until mixture reaches a sauce-like consistency.
- Add shrimp and cook until opaque, about four minutes. Serve immediately.