Step 1

In a saucepan, heat the olive oil and butter on medium heat, careful not to let the butter burn. Once the butter starts to get a bit foamy, turn the heat to medium low. Add the minced garlic and saute for about five minutes, careful not to let the garlic burn.

Step 2

Once the garlic is fragrant, add the panko crumbs and stir well. Return the heat to medium. Let the breadcrumbs toast for about five minutes or until lightly golden brown.

Step 3

Boil a large pot of salted water for the pasta and cook it al dente according to package directions. Once the pasta is cooked, reserve a cup of the pasta water.

Step 4

In a large sauce pan, heat the olive oil on medium heat and saute the minced garlic, shallot, and lemon zest lightly, careful not to let the garlic brown.Add the butter and let it melt.

Step 5

Add the heavy cream, lemon juice, salt, and pepper. Stir well and cook for two minutes.

Step 6

Add the cooked pasta and ¼ cup of the reserved pasta water to the sauce pan. Toss well, allowing the sauce to coat each noodle.

Step 7

Turn off the heat and add the parmesan and parsley. Continue tossing the pasta, and add more pasta water until you get the consistency you like.

Step 8

Add the toasted breadcrumbs and toss the pasta again. Add more salt and pepper to taste.

Step 9

Serve hot and top with more parsley, parmesan, and lemon zest.