Shrimp and Zoodle Pappardelle with Creamy Sauce and Tomato Breadcrumbs

Instructions

1. To make the breadcrumbs, start by combining panko, sun dried tomatoes, garlic, salt, and process until mixture resembles coarse sand (20-30 seconds).
2. Add olive oil and pulse briefly to coat crumbs, then toast breadcrumb mixture for 5-6 minutes over medium heat until golden and crispy, stirring often. Remove from pan and set-aside until ready to serve. 
3.   To begin the Zucchini Pappardelle and Shrimp, 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.
4.   Add the garlic to pan. Sauté for 1 additional minute. 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. 
9. To create the sauce: add Greek yogurt and lemon juice, and gently toss into yogurt melts into a sauce
10.  Stir in reserved shrimp and sauté for 1-2 minutes or until just heated through and divide between 2 large bowls.
11. Garnish with parsley, and sprinkle with crispy breadcrumbs.