Ingredients
- 2 tablespoons olive oil, divided
- 1 pound uncooked shrimp, peeled and deveined (31-40 per pound)
- 3/4 to 1 teaspoon crushed red pepper flakes, divided
- 1/4 teaspoon salt
- 1/2 cup onion, chopped
- 1/2 ounce anchovy fillets, finely chopped (2 to 3)
- 3 garlic cloves, minced
- 2 cups grape tomatoes or small cherry tomatoes
- 1/2 cup dry white wine or vegetable broth
- 1/3 cup pitted Greek olives, coarsely chopped
- 2 teaspoons drained capers
- Sugar to taste
- Chopped fresh Italian parsley
- Hot cooked spaghetti, optional
How to Make
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Step 1: Heat 1 tablespoon oil in a skillet; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan.
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Step 2: In same pan, heat remaining oil over medium heat; saute onion until tender. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant.
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Step 3: 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.
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Step 4: Stir in shrimp. Add sugar to taste; sprinkle with parsley.
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Step 5: If desired, serve with spaghetti.
We hope you enjoy this recipe!
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