6 cloves Garlic, coarsely chopped
¼-½ cup olive oil
1-1 ½ pound shrimp, peeled and deveined 26-30 per pound
½ tsp salt
½ tsp white pepper
1 large can of diced tomatoes (I love Pomi brand)
½-1 cup dry white wine
½ teaspoon of red pepper flakes (I love ancho chili peppers)
1 teaspoon dried oregano or 1 teaspoon “Hot Italian Spice” by Teeny Tiny Spice Co. of Vermont
2 teaspoons anchovy paste or anchovy fillets, rinsed, patted dry, and minced (optional)
¼ cup freshly squeezed lemon juice
1 bunch of basil, finely chopped
½ cup crumbled feta cheese
2 TBSP butter
other optional add-ins
Season shrimp with salt, set aside.
Gently warm olive oil gently over medium heat.
Add coarsely chopped garlic, heat until fragrant.
Add shrimp. Cook until shrimp is pink. Season with salt and pepper. Deglaze pan with white wine.
Remove shrimp from pan. Add a little more oil. Add dried herbs. Heat for a few minutes to bloom the herbs. Add anchovy paste.
Add strained tomatoes and any additional ingredients (capers, olives, artichoke hearts etc.) Cook to reduce (~ 5-10 minutes).
Add shrimp back to pan. Cook for another 5 minutes or so to blend flavors.
Finish with lemon juice and butter.
Add salt and pepper to taste.
Serve topped with crumbled feta cheese, fresh basil and grilled bread slices.