30 jumbo shrimp (21 to 25 per lb.), peeled, deveined, and patted dry
Kosher salt and freshly ground black pepper
5 tbsp olive oil, plus more as needed
3 large cloves garlic, grated or minced
1-1/2 tsp. fennel seeds, coarsely crushed
1-1/2 cups canned crushed tomatoes (from a 15-oz. can)
8 oz. (1 cup) bottled clam juice
¾ cup dry white wine
¼ cup chopped fresh flat-leaf parsley
Instructions
Season the shrimp with ¼ teaspoon each salt and pepper. Heat 3 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the shrimp and cook, stirring, until partially cooked, 3 minutes. Transfer the shrimp to a large bowl.
Add the remaining 2 tablespoons oil to the skillet. Add about two-thirds of the garlic and all of the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes, clam juice, and wine. Bring to a boil. Cook, stirring occasionally, until the sauce is reduced to about ⅔ cup, about 12 minutes.
Turn the heat down to medium and stir in the remaining garlic and the parsley. Add the shrimp and accumulated juice and cook, stirring occasionally, until the shrimp are cooked through, about 2 minutes. Season to taste with salt and pepper and serve.