Get a large pot of water going while you toast a generous handful of panko breadcrumbs in a dry skillet until golden. Add some lemon zest, a few big pinches of grated Parmigiano-Reggiano, salt & pepper, and take off the heat.
Blanch a crunchy green veg. like asparagus or snap peas in the boiling water and set aside. Then, add your pasta – think pappardelle – and cook until just al dente.
While the pasta cooks, sear the shrimp in a skillet then deglaze with the juice of half a lemon. Add a few glugs of pasta water and whisk in some butter.
Pull it all together by tossing the pasta (right from the water!), shrimp, sauce, and veggies together.
Add obligatory extra beadcrumbs. S&P to taste. #notcontest