- 3 tablespoons olive oil
- 2 pounds large shrimp, shelled
- 4 cloves garlic, minced
- 1 large pinch dried red-pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 2 medium tomatoes (about 3/4 pound), peeled and chopped
- 1 cup canned crushed tomatoes in thick puree
- 1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary
- 2 tablespoons drained capers
- 1/3 cup halved and pitted black olives
- In a large nonstick frying pan, heat the oil over moderate heat. Add the shrimp, garlic, red-pepper flakes, salt, and black pepper and cook, stirring occasionally, until the shrimp are just done, about 5 minutes. Remove the shrimp with a slotted spoon.
- Add the fresh tomatoes, canned tomatoes, rosemary, capers, and olives to the pan. Reduce the heat and simmer, covered, for 15 minutes. Stir in the shrimp and simmer until just heated through, about 1 minute.
Variation Substitute four boneless, skinless chicken breasts for the shrimp. Make the sauce separately by sautéing the garlic for a minute, adding the red-pepper flakes, salt, and black pepper, and then proceeding with Step 2. In a medium frying pan, heat just one tablespoon of oil over moderate heat. Season the chicken breasts with a quarter teaspoon salt and an eighth teaspoon pepper and put them in the pan. Cook the chicken until brown, about five minutes. Turn and cook until almost done, about three minutes longer. Cover the pan, remove from the heat, and let steam five minutes. Top the chicken with the sauce.
A smooth, medium-bodied red from southern Italy, such as a Cirò or Regaleali Rosso, will stand up to the gutsy sauce without overpowering the shrimp.