Bring a pot of heavily salted water to a boil. Add the pasta and cook until al dente, following packaging instructions.
Sprinkle salt and pepper all over the shrimp and set aside.
Pour tomatoes into a colander set over a large bowl. Squeeze the tomatoes with your hands to break them apart and release their juice. Transfer the drained tomatoes to a small bowl. Set the reserved juice aside.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they start to slightly brown, about 4 minutes.
Carefully add the wine and bring to a boil. Reduce heat to medium and simmer until liquid has reduced somewhat, about 3 to 4 minutes.
Add reserved tomato juice and simmer for 5 minutes.
Pour contents of the skillet into a colander set over a large bowl and press on the shells with the back of a wooden spoon. Discard shells and set the bowl with the tomato/shrimp stock sauce to the side.
Wipe out the skillet with paper towels. Heat remaining 2 tablespoons of oil in the skillet.
Add garlic, pepper flakes, and oregano over medium heat, stirring occasionally, for 2 minutes. Add anchovies and cook, stirring frequently, for 1 minute more.
Add reserved tomato juice mixture and bring to a simmer. Add in the tomatoes and simmer for another 5 minutes, until the sauce has thickened a little further. Stir in 1 tsp of salt and ½ tsp black pepper.
Add shrimp to skillet and simmer gently, stirring frequently, until they are pink, curled, and cooked through, about 5 minutes.
Remove pan from heat. Stir in basil, parsley, chopped pepperoncini, and brine.
Drain pasta and transfer to a serving bowl. Pour sauce over the top and drizzle with olive oil and garnish with extra parsley, if desired. Serve immediately.