Make the lemon herb oil. Blend together ¼ cup parsley, ¼ cup basil, ¼ cup cilantro, 1 teaspoon minced garlic, 1 teaspoon red pepper flakes, 1 teaspoon lemon zest, the juice of ½ lemon, and ¾ cup olive oil until smooth. Season with salt and pepper. Set aside.
Heat 1 tablespoon oil in a large saute pan. Sear the shrimp until pink and cooked, about 3-4 minutes. Season with salt and pepper. Set aside.
In the same pan, heat ¼ cup olive oil over medium-low heat. Add the shallots and saute until caramelized, about 15-20 minutes.
Add ¼ cup tomato paste and ½ cup white wine, stirring to combine. Add 14 ounces of canned tomatoes and 1 teaspoon fresh thyme and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Add the cannellini beans and simmer for another 10 minutes. Season the sauce with salt and pepper. Add back the shrimp and drizzle the lemon herb oil on top. Serve with crusty bread.