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
• Hot cooked spaghetti, optional

Directions

• in a very giant cooking pan, heat one tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes till shrimp flip pink, 2-3 minutes. Stir in salt; take away from pan.

• In same pan, heat remaining oil over medium heat; saute onion till tender, concerning two minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir till odoriferous, concerning one minute. Stir in tomatoes, wine, olives and capers; waken a boil. cut back heat; simmer, uncovered, till tomatoes ar softened and mixture is thickened, 8-10 minutes.

• Stir in shrimp and sugar to taste; sprinkle with parsley. If desired, serve with alimentary paste.

source http://recipetocooking.blogspot.com/2019/01/shrimp-puttanesca.html

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