Shrimp Puttanesca

Ingredients:

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