Bring a large saucepan of water to a boil. Season heavily with salt (2 tablespoons) and stir in 1½ cups pasta; cook to al dente according to package directions. Drain and toss pasta with a drizzle of olive oil; set aside.
Meanwhile, heat 2 tablespoons oil in a large sauté pan over medium until shimmering.
Add 1 finely diced shallot, season with ¼ teaspoon salt and cook until softened, about 3 minutes.
Add 2 cloves sliced garlic and 2 minced anchovies; cook until garlic is golden, 2–3 minutes. Stir in ¾ teaspoon pepper flakes and cook 30 seconds.
Stir in a 28-ounce can of tomatoes, and their juices, and gently crush tomatoes with a potato masher until crushed into bite-sized pieces (be careful, they like to splatter).
Bring tomato sauce to simmer then stir in 2 teaspoons honey and season with salt to taste. Simmer 5 minutes.
Remove sauté pan from heat and stir in 1½ pounds shrimp.
Let sit until shrimp are cooked through and opaque, about 3 minutes.
Dollop chili crisp over saucy shrimp and sprinkle with cilantro.
Divide orzo between serving bowls and top with shrimp fra diavolo.