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.
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