Shrimp with Chunky Cherry Tomato Puttanesca Sauce

Ingredients

• 1 tablespoon olive oil
• 3 medium cloves garlic, sliced or chopped
• 1 Fresno or jalapeño chili pepper, seeded and finely sliced or chopped
• 1 tablespoon capers, drained and rinsed
• 35 pitted Kalamata olives, halved
• 1 teaspoon anchovy paste
• 1 pound cherry tomatoes
• 1 pound large peeled and deveined shrimp
• Kosher salt and freshly ground black pepper
• 1 tablespoon fresh oregano leaves
• 2 teaspoons grated zest from 1 lemon

Directions

Warm the olive oil in a large skillet set over medium heat until it starts to glisten. Stir in the garlic and chilies, and cook, stirring often, until they smell fragrant, about 1 minute. Add the capers, olives, and anchovy paste, stirring everything together. Add the tomatoes, toss to coat, cover the pan, and cook, giving the skillet an occasional shake, until the tomatoes have softened and cooked through, about 10 minutes. Crush the tomatoes roughly with a potato masher. Stir in the shrimp, season with salt and pepper to taste, and cook only until the shrimp are opaque, 2 to 3 minutes. Do not let them overcook. Add the oregano and lemon zest, toss to finish, and serve as-is, or spooned over cooked pasta.