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1
Heat two tablespoons of olive oil in a large pan over medium heat. You will eventually need to put all ingredients in this pan, so make sure it's big enough to hold pasta and sauce.
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2
Once the olive oil is shimmering, add minced garlic and crushed red pepper. Saute for about 30 seconds or until the garlic is fragrant.
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3
Add anchovies and about 1-2 teaspoons of their oil to the pan. Cook, stirring frequently and breaking up the anchovies until they've mostly melted into the pan. Add capers and cook until golden, about 3-4 minutes, reducing the heat if necessary to keep from burning.
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4
Reduce heat to low and add crushed tomatoes, a pinch of sugar, and freshly cracked pepper. Simmer for about 20-30 minutes.
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5
While the sauce is cooking, make the pasta. Drain, reserving 1/2 cup of the pasta water.
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6
When you're about 10 minutes away from serving, add the shrimp, the reserved pasta water, the lemon zest, and all but a pinch of the chopped parsley. Cook for about 4-5 minutes over medium heat or until the shrimps are just about cooked through.
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7
Add the pasta to the sauce and reduce heat to low. Cook, stirring so that the pasta is well coated and the shrimps are completely cooked through (About 1 minute).
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8
Divide into bowls and garnish with remaining parsley. Serve with crusty bread (optional)
