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Ingredients
  • 2 tablespoons olive oil, divided
  • 1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
  • ¾ to 1 teaspoon crushed red pepper flakes, divided
  • ¼ teaspoon salt
  • 1 small onion, chopped
  • 2 to 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 teaspoons drained capers
  • Sugar to taste
  • Chopped fresh Italian parsley
  • Hot cooked spaghetti, optional
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