Whole Grain Spaghetti with Shrimp, Pancetta and Lemon Breadcrumbs

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1/4 cup extra-virgin olive oil, divided

1 cup fresh coarse bread crumbs

1 teaspoon finely grated lemon zest

1 (6-ounce) piece pancetta, diced

1 pound large shrimp, peeled, deveined, and patted dry

Kosher salt and freshly ground black pepper

1 (13.25-ounce) box Whole Grain Spaghetti

4 cloves garlic, thinly sliced

2 tablespoons capers, drained

1 tablespoon chopped fresh thyme

2 tablespoons roughly chopped Italian parsley

1/2 cup dry white vermouth

2 tablespoons freshly squeezed lemon juice