Start by heating the olive oil in a large skillet over medium heat until it shimmers and begins to gently crackle.
Add the minced garlic to the hot oil and sauté for about 30 seconds, stirring constantly until fragrant and just beginning to turn golden—avoid burning to keep the aroma bright.
Pour in the crushed tomatoes, stirring to combine with the garlic. Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes, allowing the sauce to thicken slightly and develop a vibrant aroma.
Season the sauce with salt, black pepper, and a pinch of red chili flakes. Taste and adjust the seasoning to your preferred spice level.
Gently place the peeled and deveined shrimp into the sauce, spreading them out evenly. Cook for 3-4 minutes on one side, then flip them and cook for another 2-3 minutes until they turn pink and are just cooked through.
Once the shrimp are opaque and tender, stir in torn fresh basil leaves to add brightness and aroma. Let the dish rest for a minute to meld the flavors.
Serve the shrimp arrabbiata hot, spooned over pasta or with crusty bread, garnished with additional basil if desired and a squeeze of lemon for extra freshness.
