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Ingredients

• 6 tablespoons olive oil
• 2 cups onion; diced
• 1 cup fennel; diced
• 1 cup red bell pepper; diced
• 1 teaspoon kosher salt; divided
• 4 teaspoons garlic; minced
• ½ teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 29 ounces diced tomatoes (2-14.5 oz. cans)
• 4 teaspoons fresh thyme; chopped; or 1 teaspoon dried
• 2 teaspoons fresh oregano; chopped; or ½ teaspoon dried
• 2 pounds shrimp; peeled and deveined
• 4 teaspoons lemon juice; freshly squeezed
• 4 teaspoons lemon zest
• ¼ cup fresh parsley; finely chopped