Hawaiian Black Lava Salt Tagliatelle Shrimp Scampi

Instructions: 

1. Using a microplane, grate 5 cloves garlic into a bowl. Add onions. Finely grate zest of 1 lemon into bowl. Juice both lemons in seperate bowl and set aside. Place parsley in a separate small bowl and set aside.
2. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/4 cup pasta water, and set aside.
3. In a large Dutch oven, heat 2 Tbsp. olive oil over medium heat. Stir in panko and salt. Stir to coat and combine. 
4. Grate remaining 2 cloves garlic into pot and stir to combine. Cook, stirring often, until panko is golden brown and garlic is fragrant, about 3-4 minutes. 
5. Transfer panko mixture to small bowl to let cool. Wipe out any breadcrumbs stuck to bottom of Dutch oven. 
6. Heat 2 Tbsp. olive oil in the same pot over medium-high heat until just beginning to shimmer. Cook shrimp until golden brown on the underside, about 2–3 minutes. Turn with tongs and continue to cook until shrimp is barely cooked through, about 15 seconds longer. Transfer shrimp to a plate.
7. Add remaining olive oil and 2 Tbsp. butter. Once melted, add onion, garlic, lemon and zest mixture. Cook, stirring often, until softened, about 2-3 minutes. 
8. Pour in white wine to deglaze the pan and scrape up brown bits. Let simmer for 2-3 minutes to reduce slightly. 
9. Add lemon juice and red pepper flakes. Stir in remaining 2 Tbsp. butter to melt. 
10. Add pasta to Dutch oven and toss well until coated in sauce. Add reserved pasra water, as needed, to desired consistency. 
11. Divide pasta into serving dishes and top with panko-garlic and fresh parsley. Serve and enjoy!