Lots of recipes combine shrimp and tomatoes. This is a basic one which pairs nicely with polenta. However, you can season freely with fresh herbs and add cheese and serve it over a pasta. I marinate the shrimp for a few hours with a little oil, salt, and garlic which gives the shrimp a little added flavor, particularly if the shrimp had been previously frozen.
1 1/2 large shrimp, peeled (tails removed) and deveined 2 large garlic cloves, diced 3 Tbsp. olive oil, divided 1/2 tsp salt 1 can of diced tomatoes 1/2 tsp of red pepper flakes 1/3 cup chopped fresh basil
Combine the shrimp, garlic, 1 Tbsp of olive oil, and salt together in a bowl place in the refrigerator and let marinate for at least an hour. In a large skillet heat the remaining 2 Tbsp of olive oil over medium heat until shimmering. Add the shrimp in single layer ( you may need to do this in two batches) and cook until browned on bottom - about 2 minutes. Add the tomatoes, red pepper flakes, and basil together with the shrimp. Heat over medium heat until the tomatoes are warmed through and shrimp are done.