Fill a large pot with water and add enough salt to make the water taste lightly seasoned. Set the pot over high heat and bring the water to a full boil.

Add the pasta to the boiling water in the pot and stir for a few seconds so it does not stick. Cook it according to the package directions until it is tender with a little firmness in the center.

Place a large skillet over medium heat and add a tablespoon of olive oil. Add the panko breadcrumbs and toast them, stirring frequently, until they are golden brown, about 3 to 4 minutes; remove the breadcrumbs from the skillet and set them aside in a small bowl.

In the same skillet used for the breadcrumbs, add another tablespoon of olive oil over medium heat. Add the sliced shallots and cook until softened, about 3 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the chopped sun-dried tomatoes to the skillet and stir to combine with the shallots and garlic.

Before you drain the pasta, scoop 1 cup of the pasta water into a mug or heat-safe measuring cup so you can use it to loosen the sauce later.

Drain the cooked pasta in a colander in the sink so it is ready to go into the sauce right away.

Transfer the drained linguine directly into the skillet with the tomato mixture. Pour in half of the reserved pasta water and toss everything together over medium-low heat until the pasta is well coated.

Add the lemon juice and half of the grated Parmesan cheese, tossing again and adding more pasta water if the sauce seems too dry.

Remove the skillet from the heat and stir in the torn fresh basil.

Serve the pasta immediately, topped with the toasted breadcrumbs and the remaining Parmesan cheese.