Serve as is or tossed with spaghetti. This recipe be prepared with other shellfish and fish such as clams, mussels, squid or firm fleshed fish filets.
2 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
3 garlic cloves, minced
2 anchovy filets, finely chopped
1/2 teaspoon crushed red chili flakes, plus 1/2 teaspoon
2 cups grape or small cherry tomatoes
1/3 cup oil-cured or kalamata olives, pitted, chopped
1/2 cup dry white wine
2 teaspoons capers, rinsed
1 pound medium shrimp, shelled and deveined
Fresh chopped Italian parsley for garnish
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and saute until beginning to soften, 2 minutes. Add garlic, anchovies and chili flakes. Saute until fragrant, 1 minute. Add tomatoes, olives, white wine and capers. Cook, stirring occasionally, until tomatoes begin to break down and sauce thickens, about 20 minutes. Taste for seasoning. Add a spoonful of sugar if needed. Keep warm.
Heat 1 tablespoon olive oil in another skillet. Add 1/2 teaspoon red chili flakes. Arrange shrimp in one layer in the skillet. Season with salt. Cook until pink on both sides and just cooked through, 3 to 4 minutes, turning once. Arrange the shrimp on a serving plate. Spoon the puttanesca over and around the shrimp. Serve warm with crusty bread. Garnish with parsley.