Step 1

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the panko and cook, stirring often, until golden brown, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons of parsley and ¼ teaspoon each salt and black pepper; set aside.

Step 2

In the same skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add half the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, 1 to 2 minutes; transfer to a large plate. Repeat with another 1 tablespoon oil and the remaining shrimp; set the shrimp aside.

Step 3

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the garlic, shallot and pepper flakes, then cook, stirring constantly, until the garlic is light golden brown, about 30 seconds. Add the wine and cook, stirring, until the liquid has almost evaporated, 30 to 60 seconds. Add the tomatoes with juices and ¼ teaspoon salt. Cook, stirring occasionally, until the mixture is slightly thickened, 6 to 7 minutes.

Step 4

Add the shrimp and accumulated juices to the pan, along with the remaining 6 tablespoons parsley. Cook, stirring, until the shrimp are opaque throughout, 1 to 2 minutes. Transfer to a serving dish and sprinkle with the toasted breadcrumbs.