Shrimp in a Chunky Marinara Sauce

• 6 tablespoons extra-virgin olive oil
• 6 cloves garlic, peeled and sliced
• 2 1/2 pounds jumbo shrimp (about 30), peeled and deveined
• Salt
• One 35-ounce can Italian plum tomatoes (preferably San Marzano), cored and coarsely crushed
• 1 teaspoon crushed hot red pepper
• 8 fresh basil leaves, torn into quarters
• 2 tablespoons minced fresh Italian parsley

1. Heat 4 tablespoons of the olive oil in a large skillet over medium heat.
2. Stir in the garlic and cook, shaking the pan, until golden, about 1 minute.
3. Add as many shrimp as fit in a single layer with some space between each.
4. (If you crowd the shrimp, they will steam in their own juices rather than get crunchy with a lightly browned exterior.)
5. Cook, turning once, until lightly golden, about 3 minutes.
6. Sprinkle with salt to taste.
7. With a slotted spoon, transfer the shrimp to a plate, leaving as much garlic as possible in the pan.
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. Lower the heat so the sauce is at a lively simmer, and cook until lightly thickened, about 10 minutes.
10. Stir in the shrimp, basil, and parsley and cook until the shrimp are heated through, just a few seconds.

extravirgin olive oil, garlic, jumbo shrimp, salt, italian plum tomatoes, hot red pepper, basil, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/shrimp-in-a-chunky-marinara-sauce-375186 (may not work)