In a small bowl, mix together the lemon zest, parsley, and garlic. Set aside.

Bring a large pot of salted water to a boil. Add the capellini and cook for about 4 - 5 minutes, or until tender. Drain, leaving about 4 tablespoons water in the pot. Return pasta to the pot, cover, and keep warm.

Put the chicken broth in a saucepan and bring to a boil. Add the shrimp, lower the heat, and simmer 1 - 2 minutes, depending on the size of the shrimp.

Pour the shrimp and broth over the pasta, add the lemon-parsley mixture and salt and pepper, and toss to mix well and coat the pasta. Transfer to a warm serving bowl and top with the bread crumbs, or serve in individual bowls, adding bread crumbs at last minute before serving.