Caputo’s Shrimp with Tomatoes & Arugula

1 1/2 lb. large shrimp, peeled and deveined
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and minced
1/2 tsp. red pepper flakes
2 anchovies, chopped
1 1/2 lb. Roma tomatoes, peeled, seeded and chopped
salt and freshly ground black pepper to taste
2 cups arugula, coarsely chopped
lemon wedges
1/2 lb. feta cheese, crumbled (optional)

Heat olive oil in a medium pan over medium heat, add the garlic and red chili pepper, cook until garlic releases its aroma. Do not brown. Add the anchovies, stir until dissolved. Ad the tomatoes, salt and pepper. (If you are using the optional feta cheese allow for its saltiness). Raise the heat and cook until juice thickens, about 10 min. Lower the heat and add the shrimp, cook approximately 3 min. or just until shrimp is opaque. Do not over cook shrimp. Arrange arugula on a large platter and cover with shrimp and tomato mixture. Garnish with lemon wedges and sprinkle with optional feta.