In a large bowl, toss shrimp and 2 grated cloves garlic; generously season with salt and black pepper. Refrigerate until ready to use.

In a small skillet over medium low heat, melt 2 tablespoons butter until foam subsides. Add 2 grated cloves garlic and cook, stirring constantly, until fragrant, about 2 minutes.

Stir in bread crumbs and toast, tossing occasionally, until deeply golden brown, 4 to 5 minutes. Add 1 teaspoon lemon zest, season with a heavy pinch of salt, and stir to combine. Transfer to a small bowl.

In a large skillet over medium heat, melt 2 tablespoons butter. Working in batches if necessary, add shrimp and cook, tossing occasionally, until just pink all the way through, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate.

In same skillet over medium-high heat, heat oil until shimmering. Add red pepper and remaining 5 chopped cloves garlic and cook, stirring, until garlic has begun to brown, 2 to 3 minutes.

Add wine, lemon juice, and remaining 2 teaspoons lemon zest and bring to a simmer. Cook, stirring occasionally, until reduced by about one-third, about 3 minutes. Reduce heat to medium-low and swirl in remaining 3 tablespoons butter, 1 tablespoon at a time, until butter emulsifies into sauce. Add parsley and stir to combine.

Return shrimp and any accumulated liquid to skillet and toss to coat in sauce. Cook, stirring occasionally, until warmed through, about 2 minutes.

Top with garlic bread crumbs and parsley.