Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Zest lemon until you have 1 tsp zest, then cut into halves. Cut one half into wedges. Mince or grate garlic. Thinly slice basil leaves. Core, seed, and thinly slice bell peppers.

Toss bell peppers on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly browned, about 15 minutes.

Melt 2 TBSP butter in a large pan over medium heat. Add panko and toast, stirring, until golden brown, 2-3 minutes. Remove from pan and set aside. Once water is boiling, add farfalle to pot. Cook, stirring occasionally, until just al dente, about 9 minutes. Scoop out and reserve 1 cup pasta water, then drain.

While pasta cooks, heat a large drizzle of olive oil in same pan over medium-high heat. Rinse shrimp and pat dry with a paper towel. Season with Italian seasoning, salt, and pepper. Add to pan and cook, tossing, until almost opaque, 1-2 minutes. Add garlic and cook, tossing, until fragrant, about 1 minute more.

Toss pasta and bell peppers into pan with shrimp. Add lemon zest, 2 TBSP butter, half the basil, pasta water, and a squeeze of lemon. Bring to a boil and let bubble, stirring occasionally, until a sauce has formed, 3-4 minutes. Season with salt, pepper, and a squeeze of lemon (to taste).

Divide pasta between bowls. Sprinkle with panko and remaining basil. Top with a large drizzle of olive oil and serve with lemon wedges on the side for squeezing over.