Shrimp Scampi Pasta with Lemony Breadcrumbs

For the breadcrumbs

• 2 tbs. Liokareas Lemon Olive Oil
• 2 tbs. butter
• 1 teaspoon garlic, minced
• .5 teaspoon crushed red pepper 
• .5 teaspoon salt
• 1 cup panko
• zest of one lemon

In large sauté pan, heat Liokareas Lemon Olive Oil and butter over medium heat. When butter is melted, add garlic and red pepper and sauté for thirty seconds. Add panko and salt and continue to toast, stirring, until golden brown. Transfer to bowl and stir in lemon zest.  Wipe skillet clean before starting the rest of the pasta.

For the pasta

• 1 pound angel hair pasta 
• 1/4 cup Liokareas Organic Extra Virgin Olive Oil
• 1 large shallot or 2 small shallots (about 1/2 cup)
• 5 cloves garlic, minced
• .5 teaspoon crushed red pepper 
• 1.5 pounds 16/20 shrimp peeled, deveined, and tails removed
• 1 cup white wine 
• 1 lemon juiced
• 6 tbs butter
• 1/4 cup parsley

Start water for pasta. Pat shrimp dry and season with salt and pepper. In the same skillet used for breadcrumbs (wiped clean) heat Liokareas Organic Extra Virgin Olive Oil over medium heat. Add shallot and cook until softened. Add garlic and red pepper, cooking for 30 seconds more. Add shrimp and saute for about 2-3 minutes or until pink and firm. Remove shrimp with a slotted spoon into a bowl and keep warm. Increase heat to high and add wine and lemon juice. Reduce by half. Reduce heat to low and whisk in butter.  Toss shrimp into the sauce along with parsley and the pasta. Serve topped with the breadcrumbs!