Ingredients
2 tablespoons olive oil, divided 1 pound uncooked shrimp (31-40 per pound), peeled and deveined3/4 to 1 teaspoon crushed red pepper flakes, divided 1/4 teaspoon salt1 small onion, chopped2 to 3 anchovy fillets, finely chopped3 garlic cloves, minced2 cups grape tomatoes or small cherry tomatoes1/2 cup dry white wine or vegetable broth1/3 cup pitted Greek olives, coarsely chopped2 teaspoons drained capersSugar to tasteChopped fresh Italian parsleyHot cooked spaghetti, optional
Preparation
In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan.
In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes.
Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.
