Boil one gallon of water, add ½ cup of salt. Cook pasta to al dente and drain. While the pasta is still very hot, place it back in the pot and add zucchini, ¼ cup olive oil, parsley and black pepper.

Dry the shrimp and season with salt and a generous sprinkling of blackened seasoning (and optional Aleppo pepper). Heat a large sauté pan with ¼ cup of olive oil until it is very hot (will show a light smoke) then add seasoned shrimp to the pan for 30 seconds to give a light sear.

Then add sliced garlic and sauté for one minute. Add tomatoes and cook for one minute, stirring constantly, then add Hood® Heavy Cream and reduce by half. Once reduced, add the shrimp and cream mixture to the pasta, stir and serve immediately.