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

First place winner of the 2017 Bella Sun Luci recipe contest!
Ingredients
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
Directions
To make the breadcrumbs:
1. In a food processor, combine panko, sun dried tomatoes, garlic, salt, and process until mixture resembles coarse sand (20-30 seconds).
2. Add melted butter and pulse briefly to coat crumbs.
3. In a large, dry sauté pan over medium heat, toast breadcrumb mixture for 5-6 minutes until golden and crispy, stirring often.
4. Remove from pan.
5. Set-aside until ready to serve.
To Make Zucchini Pappardelle and Shimp:
1. Season shrimp with 1/4-teaspoon salt and pepper.
2. 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.
3. Add garlic to pan. Sauté for 1 additional minute.
4. Remove cooked shrimp from pan and set aside.
5. 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.
6. Heat large sauté pan with remaining olive oil.
7. Sauté zucchini Pappardelle for 3 minutes on medium heat.
8. Add the sun-dried tomatoes, tossing to combine.
To create the sauce:
1. Add cream cheese, lemon juice, and 1/4-teaspoon salt.
2. Gently toss until cheese melts into a sauce.
3. Stir in reserved shrimp and sauté for 1-2 minutes or until just heated through.
4. Divide between 2 large bowls, garnish with parsley, and sprinkle with crispy breadcrumbs.
* Makes 2 large portions.
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