Shrimp and “Zoodle” Pappardelle with Bella Cream Sauce and Tomato Breadcrumbs


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Bella Product Used:

Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz

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For the breadcrumbs:

  • 1/3-Cup plain panko (Japanese breadcrumbs)
  • 2 tablespoons Bella Sun Luci Julienne Cut Sun Dried Tomatoes with Italian Herbs 
  • 1 Clove garlic
  • 1/8-teaspoon salt
  • 1-tablespoon butter, melted 

For the zucchini pappardelle and shrimp:

  • 10 ounces large raw shrimp, peeled and deveined
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons Bella Sun Luci olive oil, divided
  • 2 cloves garlic, thinly sliced
  • 4 small (or 2 large) zucchini, ends trimmed
  • 2 tablespoons Bella Sun Luci Julienne Cut Sun Dried Tomatoes with Italian Herbs, roughly chopped 
  • 2 ounces cream cheese
  • 1/2 small lemon, juiced
  • 2 tablespoons fresh parsley, finely minced 


To make the breadcrumbs:

  • In a food processor, combine panko, sun dried tomatoes, garlic, salt, and process until mixture resembles coarse sand (20-30 seconds).
  • Add melted butter and pulse briefly to coat crumbs.
  • In a large, dry sauté pan over medium heat, toast breadcrumb mixture for 5-6 minutes until golden and crispy, stirring often.
  • Remove from pan.
  • Set-aside until ready to serve. 

To Make Zucchini Pappardelle and Shimp:

  • Season shrimp with 1/4-teaspoon salt and pepper.
  • In a large sauté pan on medium-high with 1-tablespoon olive oil, sear shrimp on both sides for 1-2 minutes or until just opaque.
  • Add garlic to pan. Sauté for 1 additional minute.  
  • Remove cooked shrimp from pan and set aside. 
  • Using a flat vegetable peeler, slice long, wide Pappardelle-shaped "zoodles" from each zucchini, discarding the center when the seeds are visible in the noodles.
  • Heat large sauté pan with remaining olive oil.
  • Sauté zucchini Pappardelle for 3 minutes on medium heat.
  • Add the sun-dried tomatoes, tossing to combine. 

To create the sauce: 

  • Add cream cheese, lemon juice, and 1/4-teaspoon salt.
  • Gently toss until cheese melts into a sauce.
  • Stir in reserved shrimp and sauté for 1-2 minutes or until just heated through.
  • Divide between 2 large bowls, garnish with parsley, and sprinkle with crispy breadcrumbs.
  • Makes 2 large portions.

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