My family loved it, and I loved how easy it was to make.
I changed the recipe slightly by adding 4 thinly sliced mini-sweet peppers which I cooked first before adding the shrimp to the same pot; I did it mostly to make the dish more colorful, and a little sweeter.
Another change I made was that I left out the salt, as the anchovies and the capers took care of that already.
I served it with a finocchio/radicchio salad and a home-made honey mustard dressing which I made a little on the sweet side to balance out the sourness of the parsley/basil sauce.
The dish was a big success and I will make it again soon, for my brother-in-law who is visiting from England at the end of the month.