Cellentani with Spiralized Zucchini, Pesto, and Shrimp

Dinner, Lunch | October 4, 2021

Prep: 10 minutes

Total Time: 20 minutes

Serves: 4


  • 8 ounces Barilla Cellentani
  • ½ cup pasta cooking water
  • 2 medium zucchinis (washed and dried) 
  • 8 ounces peeled and deveined shrimp
  • ¼ teaspoon salt
  • 3 Tablespoons olive oil 
  • ½ cup Barilla Creamy Genovese Pesto
  • Fresh basil for garnish


  1. Add pasta to boiling water and cook according to package directions. 
  2. Using a spiralizer, spiralize both zucchini and chop into shorter sections. Cover and set aside. 
  3. In a skillet over medium heat, add olive oil. Preheat before adding shrimp and sprinkling with salt. Cook for 2-3 minutes a side before removing from the pan.
  4. Drop the heat to low and add zucchini. Cook for 3 minutes, stirring regularly, to heat through. 
  5. Once the pasta has finished cooking, drain and set aside.
  6. In a large heatproof bowl, add zucchini, pasta, shrimp, pesto, and pasta water. Mix well to coat all ingredients in pesto. 
  7. Serve and garnish with basil. 

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