Heat the EVOO over medium heat in a large skillet. Add the anchovies, garlic and pepper flakes to the pan and cook until the anchovies melt into the oil, a couple of minutes. Add the wine, oregano and parsley to the pan, and reduce the wine for 1 minute, then melt the butter into the sauce. Add the stock and 2 cups water to the pan and bring to a boil. Stir the pasta and shrimp into the pan and reduce heat. Simmer for 7-8 minutes until the pasta is al dente and the shrimp are firm. Stir in the lemon zest and juice, and the basil and season with salt and pepper to taste. Serve directly from the hot pan with fresh crusty bread.