Prep: Wash and dry all produce. Preheat the oven to 450 degrees. Bring a large pot of salted water to boil. Zest, then halve the lemon. Cut one half into wedges. Mince or grate the garlic. Thinly slice the basil leaves. Core, seed, and thinly slice the bell peppers.

Roast the red peppers: Toss the bell peppers on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until slightly caramelized.

Toast the breadcrumbs: Heat 2 Tablespoons butter in a pan over medium heat. Add the panko and toss for 2-3 minutes, until golden brown. Remove from the pan and set aside.

Cook the pasta: Add the pasta to the boiling water and cook for 9-11 minutes, until al dente. Drain, reserving 1 cup pasta water.

Cook the shrimp: While the pasta cooks, heat a large drizzle of olive oil in a large pan over high heat. Season the shrimp with the Italian seasoning, salt and pepper. Add the shrimp to the pan and cook, tossing for 1-2 minutes, until almost opaque. Add the garlic and cook for 1 minute, until fragrant.

Finish: Toss the pasta and roasted peppers into the pan with the shrimp. Add the lemon zest, 2 Tablespoons butter, half the basil, 1 cup pasta water, and a squeeze of lemon. Bring to a boil and toss for 3-4 minutes, until a sauce has formed. Taste and season with salt, pepper, and lemon juice, if needed. Serve topped with the crispy breadcrumbs, remaining basil, and a drizzle of olive oil. Enjoy!