Start by heating two tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant, your kitchen filling with a warm, garlicky aroma.
Pour in the canned crushed tomatoes, stirring to combine with the garlic. Bring the sauce to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally until it thickens slightly and smells rich and tangy.
Meanwhile, season the shrimp with a pinch of salt, black pepper, and red pepper flakes. Heat a small splash of olive oil in a separate pan over medium-high heat, then add the shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque, with a slight bounce when pressed.
Once cooked, transfer the shrimp into the simmering marinara sauce. Gently stir to coat each piece, allowing the flavors to meld for about 2 minutes while the shrimp soak up the saucy goodness.
Add the lemon juice and lemon zest to the sauce, stirring well to brighten the flavors. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
Just before serving, tear fresh basil leaves and sprinkle them over the sauce for a burst of aroma and color. Give everything a gentle stir to combine.
Serve the shrimp marinara immediately, spooned over pasta or alongside crusty bread. Enjoy the vibrant, flavorful dish while hot, with the sauce thick and the shrimp perfectly tender.
