1/4 cup shredded mozzarella
1/4 cup shredded parmesan
1 tablespoon of olive oil
1/2 tablespoon of minced garlic
1 (14 ounce) can crushed tomatoes
1/2 cup water
1/2 teaspoon of Italian herbs
1/2 teaspoon of salt
1 pinch red pepper chili flakes
Preheat the oven to 425 degrees (according to package directions)
In a large sauce pan heat olive oil over medium high heat.
Add in minced garlic and cook until fragrant.
Add in crushed tomatoes, Italian herbs, salt and chili flakes.
Add water to crushed tomato can and swish around to get extra tomatoes and pour into pan.
Allow to simmer for 15 minutes, stirring occasionally.
While that is simmering, bake shrimp on a baking sheet for about 14 minutes.
Spread about 1 tsp of sauce on the top of each shrimp.
Sprinkle a little mozzarella, then parmesan over the top of the sauce.
Bake for an additional 2-3 minutes until cheese is melted.
Enjoy. Serve the shrimp parmesan over a bed of cooked noodles if desired.