Active Time: 30 minutes
Total Time: 30 minutes
2 tablespoons extra-virgin olive oil, divided
20 to 24 large shrimp, shelled and deveined
1 small yellow onion, chopped
3 garlic cloves, minced
2 anchovy filets, chopped
1 teaspoon crushed red chili flakes
1 pound grape tomatoes, halved if large
1/3 cup pitted Kalamata or oil-cured olives, coarsely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
2 teaspoons capers, drained and rinsed
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh Italian parsley
Heat the oil in a large skillet over medium heat. Add the shrimp in one layer and lightly season with salt. Cook until pink on both sides and barely cooked through the centers (they will continue to cook in the sauce), about 4 minutes, turning once. Transfer to a plate.
Add 1 tablespoon oil to the same skillet. Add the onion and sauté over medium heat until softened, 2 to 3 minutes. Add the garlic, anchovies, and red pepper flakes and sauté until fragrant, about 1 minute. Add the tomatoes, olives, white wine, tomato paste, capers, and black pepper. Cook until the tomatoes break down and the sauce thickens, 15 to 20 minutes, stirring frequently to break up the tomatoes.
Nestle the shrimp into the sauce and simmer until thoroughly cooked and heated through, 2 to 3 minutes. Stir in the parsley. Serve warm with crusty bread.