Serve as is or tossed with spaghetti. This recipe may 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 teaspoon crushed red chili flakes, divided
2 cups grape or small cherry tomatoes
1/3 cup oil-cured or kalamata olives, pitted, coarsely chopped
1/2 cup dry white wine
2 teaspoons capers, rinsed
1 pound medium shrimp, shelled and deveined
Chopped fresh Italian parsley for garnish
Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and saute until it begins to soften, about 2 minutes. Add the garlic, anchovies and 1/2 teaspoon chili flakes. Saute until fragrant, about 1 minute. Add the tomatoes, olives, white wine and capers. Cook, stirring occasionally, until tomatoes begin to break down and sauce thickens, about 20 minutes. Taste for seasoning and 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 the shrimp in one layer in the skillet and 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 sauce over and around the shrimp. Garnish with parsley and serve immediately with crusty bread.