Make the Optional Breadcrumb Topping: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a pan over medium heat. Add the grated garlic and cook for 30 seconds. Add the panko crumbs and continue cooking and stirring until the crumbs are browned and aromatic. Add the lemon zest; toss and set aside.

Prep the Shrimp: Meanwhile, toss the shrimp in a bowl with the chili flakes, sea salt, and black pepper.

Cook the Shrimp: Heat the oil in a large skillet over medium heat. Add the shrimp and cook for about 3 minutes, turning frequently. They should be starting to brown here and there, but they don't have to be fully cooked through. Remove the shrimp to a plate and set aside.

Make the Sauce: Add the garlic to the pan and cook for 30 seconds. Add the wine, scrape up any browned bits, and let it cook until reduced by about half. Add the tomatoes, tomato paste, oregano, sugar, and basil. Bring to a simmer, reduce the heat to low, and cook for 10 minutes.

Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook to al dente. Save 1/2 cup of the cooking water and drain.

Finish the Dish: Add the shrimp back to the skillet. Add the pasta and continue cooking, adding pasta water a little at a time until the sauce clings to the pasta and shrimp are fully cooked. Serve the pasta with the breadcrumb topping (if using) and parsley garnish.