Joe's Fettuccine al Gamberi

Make the breadcrumbs: In a large skillet over medium heat, add the Olive Oil (2 Tbsp) and Panko Breadcrumbs (4 Tbsp), and toss to combine. Cook until the breadcrumbs are toasted completely. Remove from the heat and season with the Lemon (1 tsp) and Kosher Salt (1/2 tsp).

Make the scampi: Bring a large pot of salted water to a boil over high heat.

In a large skillet over medium high heat, add the Olive Oil (1/3 cup) and Cherry Tomatoes (1 1/2 cups), and cook until the tomatoes begin to blister.

Season the Large Shrimp (1 lb) with Kosher Salt (as needed) and add to the skillet in a single layer. Add the Red Fresno Chili Peppers (2) and Garlic (4 cloves), and continue cooking until the shrimp turn pink; flip and finish cooking. Remove the shrimp from the pan and set aside. Deglaze the skillet with the White Wine (1/2 cup) and continue cooking until the wine has reduced by half, about 2 minutes.

Drop the Fettuccine (12 oz) into the boiling salted water and cook until it floats to the top, about 2 minutes. Remove the pasta from the pot and add directly to the skillet along with 2 tablespoons of pasta cooking water. Add the Unsalted Butter (1/3 cup), 1 tablespoon at a time swirling the pan to melt the butter completely between each addition. Add the shrimp back into the skillet and toss to combine with the pasta.

Finish the dish with lemon zest and juice, Fresh Parsley (1 tsp), and salt to taste. Plate the pasta , topped with the lemon breadcrumbs.