Directions

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.