2 tablespoons olive oil,
divided
1 pound uncooked shrimp
(31-40 per pound), peeled and deveined
3/4 to 1 teaspoon crushed red
pepper flakes, divided
1/4 teaspoon salt
1 small onion, chopped
2 to 3 anchovy fillets,
finely chopped
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
In a wide skillet, heat 1
tablespoon of oil; sauté the shrimp with 1/2 teaspoon of the pepper flakes
until the shrimp turns pink for 2-3 minutes. Stir in oil, remove from the pan.
In the same skillet, heat remaining
oil over medium heat; sauté the onion until soft, around 2 minutes. Add
anchovies, garlic and the remaining pepper flakes; cook and mix until fragrant
for around 1 minute. Stir in onions, sugar, olives and capers, bring to a boil.
Reduce heat; simmer, uncovered, until tomatoes are softened and the mixture
thickens for 8-10 minutes.
Stir the shrimp. Add sugar to
satisfy, scatter with parsley. Serve with spaghetti
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