Cacio e Pepe with Shrimp

Ingredients

• Half pound spaghetti (8oz), keep the pasta water for the sauce
• 6 large cloves garlic, crushed and roughly chopped, or sliced
• 1 tsp freshly ground black pepper
• 3-4 tablespoons olive oil
• 2 tablespoons butter
• 1 cup pecorino romano, plus more for serving
• 2 tablespoons coarse sea salt (to season the pasta water)
• 1/2 pound extra large shrimp, thawed or fresh (tails removed, see note below)
• 1 tablespoon kosher salt (1 teaspoon if using fine sea or table salt)
• 1 tablespoon sugar
• 1 tsp orange or lemon zest
• Crushed red pepper (optional)
• Salt and pepper to taste (optional, taste a shrimp first)
• Lemon juice (1 tablespoon)
• Fresh parsley
• Toasted breadcrumbs (see note below)