Bring a large pot of salted water to a boil. Cook the pasta about 1 minute less that the directions suggest.
In a large pan, heat the olive oil over medium heat, once hot add the anchovies, garlic, and red pepper flakes. Saute for about 2 minutes or until the anchovies start to melt in the oil. Add the shrimp in an even layer and season with 1 tsp of the salt and a few grinds of black pepper. Cook the shrimp for about 2 minutes and then flip over and cook for an additional 1 minute. Add the tomatoes and stir. Cook for about 3-4 minutes or until the tomatoes start to wilt and give up their juices. Add the lemon juice and wine. Cook for an additional 2 minutes.
Reserve 1/2 cup of the pasta's cooking water. Drain the pasta and toss in with shrimp and tomatoes. Toss well to coat the pasta in the sauce. Add about ¼ cup of the cooking water and toss well. Sprinkle with parsley and the remaining 1 tsp of salt and a few grinds of black pepper. Toss again. Serve hot.
Recipe by Cooks and Kid at https://cooksandkid.com/linguine-with-shrimp/