Sheet Pan Shrimp Puttanesca

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1 red onion, cut into wedges

3 cups sourdough bread, cut into 1-inch cubes 

1 pint (2 cups) cherry tomatoes 

1/2 cup pitted Niçoise olives 

Kosher salt and freshly ground black pepper 

4 tablespoons olive oil 

2 pounds jumbo (U15) shrimp, peeled and deveined and tails removed 

2 tablespoons red wine vinegar 

1 anchovy, minced 

1 tablespoon capers, drained 

1/3 cup fresh parsley leaves, plus 2 tablespoons, chopped

Parmesan shavings, for garnish