3 tablespoons olive oil
1 1/2 pounds large shrimp (21-25 per pound), peeled and deveined
2 cups red peppers, diced
1 cup chopped onion
3 large cloves garlic, chopped
1/2 teaspoon fennel seeds
2 tablespoons chopped fresh thyme
1/2 cup dry white wine
2 tablespoons tomato paste
1 (14.5 ounce) can canned diced tomatoes
1/2 cup chopped fresh basil
Salt and freshly ground pepper to taste
Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.