• Heat a large skillet over medium-low heat and add the olive oil and butter. Add the shallots and a pinch of salt. Cook until softened, stirring occasionally, about 5 minutes. Stir in the garlic, basil and red pepper. Cook for 1 minute. Add in the tomato sauce and stir. Cover and simmer for 10 minutes.
• Stir in the cream or half +half, along with the grated parmesan cheese. Add the zucchini noodles to the skillet and take your time thoroughly tossing them in the sauce. Cover and let simmer for 10 more minutes. Top with the breadcrumbs, freshly shaved parmesan and serve.

garlic butter breadcrumbs

• Add the butter and olive oil to the saucepan. Once melted, add bread pieces and stir well to coat and combine. Sprinkle with garlic powder and salt. Stir constantly over medium-low heat until the crumbs are golden and toasty.