Step 1

Heat olive oil and butter in a skillet over medium heat. Add garlic, pepper flakes, and sauté 1 to 2 minutes, until golden.

Step 2

Add wine, clam juice, lemon juice, capers, anchovy paste, parsley, salt and pepper, and stir. Bring to a boil and cook for another 2-3 minutes.

Step 3

Add the shrimp and cook, stirring for 2-3 minutes, until opaque. Do not overcook the shrimp or it will become tough and chewy.

Step 4

Serve shrimp with liquid in a bowl and some crusty bread on the side to soak up the juice.