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 briefl y 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 and set aside until ready to serve.

Season shrimp with ¼ 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 a large sauté pan with remaining olive oil, and sauté zucchini pappardelle for 3 minutes on medium heat.

Add the sun-dried tomatoes and the halved cherry tomatoes to zucchini pappardelle in the sauté pan, tossing to combine. Add cream cheese, lemon juice, and ¼ teaspoon salt. Gently toss until cheese melts into 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 the tomato breadcrumbs.