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Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 288 cals, 14g fat (of which 2g saturates), 3g sugar and 0.6g salt per portion.
Ingredients
- 2 tbsp olive oil, divided
- 450g (1lb) uncooked shrimps, peeled and deveined
- ¾ - 1 tsp crushed red pepper flakes, divided
- ¼ tsp salt
- 1 small onion, chopped
- 2 - 3 anchovy fillets, finely chopped
- 3 garlic cloves, minced
- 2 cups grape tomatoes or small cherry tomatoes
- ½ cup dry white wine or vegetable broth
- ⅓ cup pitted Greek olives, coarsely chopped
- 2 tsp drained capers
- Sugar to taste
- Chopped fresh Italian parsley
- Hot cooked spaghetti (optional)
Method
1. In a large skillet, heat 1 tbsp oil; saute shrimp with ½ tsp pepper flakes until shrimps turn pink, 2 - 3 minutes. Stir in salt; remove from pan.
2. In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8 - 10 minutes.
3. Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.
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