Bring a large pot of salted water to a boil. Add the linguine to the boiling water and cook according to the package directions until al dente. Reserve 1/2 cup of the cooking water then drain.
While the pasta is cooking, combine the panko and 1 tablespoon of the olive oil in a large heavy-bottomed pot. Season with salt and cook over medium heat, stirring continuously, until toasted, 2 to 3 minutes. Transfer the toasted breadcrumbs to a paper towel-lined plate to drain any excess oil and set aside. Wipe out the pot.
Combine 2 tablespoons of the remaining olive oil with 2 tablespoons of the butter in the same pot and heat over medium heat until the butter is melted. Season the shrimp on one side with 1 1/2 teaspoons of the sumac and some salt and black pepper. Add the shrimp to the pot in a single layer, seasoned side-down, and cook until the bottoms are pink, 1 to 2 minutes. Season the tops with 1 1/2 teaspoons of the sumac and some salt and black pepper. Flip the shrimp and cook until the bottoms are pink, 1 to 2 minutes. Remove the shrimp from the pot, remove the tails, cut the shrimp in half crosswise and set aside on a plate. Do not wipe out the pot.
Add the wine to the same pot and cook over medium heat, scraping up the browned bits, until the wine is reduced by half, 5 to 7 minutes. Add the remaining 2 tablespoons butter and 2 tablespoons olive oil; cook over medium-low heat until the butter is melted. Add the garlic, crushed red pepper, lemon zest and remaining 1 tablespoon sumac. Cook over low heat, stirring, until the garlic is tender, 2 to 3 minutes. Add the lemon juice, stir to combine, then remove from the heat.
Add the linguine to the sauce in the pot and toss. Add a splash of the reserved pasta water, as needed, and toss until the sauce reaches your desired consistency.
Add the shrimp and 3/4 cup of the parsley and toss to combine.
Serve the pasta in wide bowls, holding the linguine with tongs and rotating each bowl with the other hand to form a pasta nest. Top with the toasted breadcrumbs and remaining parsley. Enjoy!
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