Ingredients

• 1/4 cup extra-virgin olive oil, divided
• 1 cup fresh coarse bread crumbs
• 1 teaspoon finely grated lemon zest
• 1 (6-ounce) piece pancetta, diced
• 1 pound large shrimp, peeled, deveined, and patted dry
• Kosher salt and freshly ground black pepper
• 1 (13.25-ounce) box Whole Grain Spaghetti
• 4 cloves garlic, thinly sliced
• 2 tablespoons capers, drained
• 1 tablespoon chopped fresh thyme
• 2 tablespoons roughly chopped Italian parsley
• 1/2 cup dry white vermouth
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Heat 1 tablespoon olive oil in large skillet over medium-low heat. Add bread crumbs and cook, tossing occasionally, until crumbs are crisp and golden, about 5 minutes. Stir in lemon zest. Transfer to a bowl and set aside; wipe out pan.
2. Cook pancetta in the same pan in 1 tablespoon olive oil over medium heat, until crisp, 5 minutes. Drain on paper towels. Season shrimp with salt and pepper. Sear shrimp in pan drippings over high heat until just cooked, 2 minutes a side. Add to pancetta.
3. Cook pasta according to package directions until quite "al dente", 5 minutes, reserving cooking water.
4. Add garlic, capers, thyme and parsley to the skillet and cook until slightly toasted, 2 minutes. Add vermouth and lemon juice; boil until reduced by about half.
5. Add pasta to the sauce, along with 1 to 1 1/2 cups pasta water. Toss pasta with the pancetta, shrimp, and remaining 2 tablespoons olive oil. Divide among warm pasta bowls. Serve with lemon bread crumbs on top and additional olive oil, as desired.