Bring a large pot of salted water to a boil. Wash and dry all produce. Mince or grate garlic. Rinse shrimp under cool running water, then pat dry with paper towels. Season with salt, pepper, and 1/2 TBSP Tuscan Heat Spice (we’ll use the rest in step 3).

Trim ends from zucchini. Using a peeler and working over a large bowl, shave zucchini lengthwise into thin ribbons, rotating until you get to the core; discard core. Toss zucchini in bowl with a large drizzle of olive oil. Season with plenty of salt and pepper. Set aside.

Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste and stir continually for 30 seconds. Add 1/2 cup water and remaining Tuscan Heat Spice. Stir until well combined. Bring to a gentle simmer and season with salt and pepper.

Once sauce is simmering, add shrimp to pan. Cook until pink and tender, 3-4 minutes. Turn off heat; stir in sour cream and 1 TBSP butter. Season with salt and pepper.

Once water boils, add ravioli to pot. Reduce heat to a simmer. Cook until ravioli are tender and float to the top, about 4 minutes. Reserve 1/2 cup cooking water, then remove ravioli from pot with a slotted spoon. Gently stir into pan with shrimp. Season with salt and pepper. TIP: Add a splash or two of pasta water if sauce seems very thick.

Divide ravioli mixture between bowls. Top with zucchini ribbons. Sprinkle with Parmesan.