Cook linguine according to package directions, reserving 1/2 cup pasta water. In a large skillet over medium heat, dry-toast panko breadcrumbs for 2 min., or until very lightly browned. Add 1 Tbsp. butter, melt, and coat panko breadcrumbs. Stir in 1/2 tsp. Black Garlic Salt, transfer panko breadcrumbs to a small bowl, and set aside. Wipe out skillet and return to heat with 3 Tbsp. butter. When butter melts and foam subsides, add onion, tomatoes, and 2 tsp. Black Garlic Salt. Cook for 7 min., or until onion is caramelized and tomatoes are very soft. Carefully add white wine to skillet along with shrimp. Stir, scraping bottom of skillet, for about 2 to 3 min., or until shrimp start to turn pink and shrink slightly. Add pasta and reserved pasta water to skillet, tossing to combine. Melt in remaining 4 Tbsp. butter and serve. Garnish with peppers, parsley, and toasted panko breadcrumbs.