Fill a large pot with cold water. Bring to a boil. Add in the tablespoon of salt. Then add in the Barilla® Collezione Bucatini. Cook according to package for 7 minutes until al dente. Before draining the pasta, reserve 1 cup of pasta water. Drain and rinse the pasta and set to the side.

While the pasta cook, heat a large saute pan with olive oil on high heat. Add the shallot and garlic and reduce the heat to medium. Saute for one minute.

Add the shrimp to the skillet and season with salt (about ¼ teaspoon) and black pepper. Add the tomatoes and saute for 3-4 minutes or until shrimp are cooked through and pink. Add in the spinach, stir and remove from the heat.

While the shrimp cooks, add the pesto to the drained pasta pot with ½ cup of water. Heat on medium for 1 minute. Then turn off the heat and add in the pasta. Mix until the pasta is coated with the pesto. Add additional pasta water if needed.

To plate the pasta, add a 2oz. portion of pasta to each plate. Then top with a 5-6 shrimp, tomatoes, and spinach mixture. Top each plate of pasta with ½ tablespoon of shredded Parmesan cheese. Enjoy immediately.