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⅓ cup whole wheat bread crumbs

2 tablespoons sun-dried tomatoes

1 clove garlic

⅛ teaspoon salt

1 tablespoon extra-virgin olive oil 

Zucchini Pappardelle and Shrimp

10 ounces large raw shrimp, peeled and deveined

2 tablespoons extra-virgin olive oil, divided

2 cloves garlic, thinly sliced

4 small (or 2 large) zucchini, ends trimmed

2 tablespoons sun-dried tomatoes, roughly chopped 


2 ounces plain Greek yogurt

½ small lemon, juiced

2 tablespoons fresh parsley, finely minced 


  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.

Recipe and photo courtesy of Mooney Farms


Calories: 580
Total Fat: 24g
Saturated Fat: 3.5 g
Sodium: 420 mg
Carbohydrate: 54g
Fiber: 4g
Protein: 44g
Total Sugars: 12g
Added Sugar: 0g

Yield: 2

Serving Size: 1/2

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