Go Back
+ servings
Pesto Bucatini with Shrimp and Grape Tomatoes

Pesto Bucatini with Shrimp and Grape Tomatoes

The beauty of this recipe for Pesto Bucatini with Shrimp and Grape Tomatoes is that the entire meal comes together in under 30 minutes. The cooking time only takes 10 minutes!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Author Katie


  • 12 oz. box of Barilla® Collezione Bucatini
  • 1 tablespoon kosher salt + additional for seasoning
  • 1 tablespoon olive oil
  • 1 shallot minced
  • 2 cloves garlic minced
  • 1 lb. large Shrimp peeled and deveined
  • 1 cup grape tomatoes
  • teaspoon black pepper
  • 1 cup fresh spinach chopped
  • 1 cup reserved pasta water
  • ½ cup homemade pesto
  • ¼ cup grated Parmesan divided


  • 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.