• NOTE: Factor about 4 large shrimp per person, shelled and deveined. Pat dry and season with salt and pepper.
• Cut out and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the garlic.
• Mince the parsley leaves and stems.
• Heat a medium pot of salted water to boiling on high.

For the breadcrumbs:

• In a large pan, heat 2 teaspoons of olive oil on medium-high until hot.
• Add the breadcrumbs and toast, stirring occasionally, 2 to 4 minutes, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

Cook the pasta:

• Add the pasta and a tablespoon of coarse salt (not table salt) to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserve ¾ cup of the pasta cooking water, drain thoroughly.
• While the pasta cooks, in the pan used to toast the breadcrumbs,

Cook the cabbage & shrimp:

• Melt the butter on medium-high until hot, then the cabbage and season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

  To the pan of cabbage, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red.
• Add the garlic. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Shove the cabbage to one side of the pan.
• Add 2 teaspoons of olive oil to the now empty side of the pan. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through.
• Add the cooked pasta, all but a big pinch of the parsley, the juice of ½ the lemon and the lemon zest.

  Add ½ cup of the reserved pasta cooking water to the pan of cabbage and shrimp; season with salt.
• Cook, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)
• Remove from heat and season with salt to taste.
• Divide between 4 dishes. Drizzle with olive oil; top with the toasted breadcrumbs and remaining parsley.

  Garnish with the remaining lemon wedges