Scialatielli is a homemade pasta typical of my beloved Penisola Sorrentina (Italy).
As back-up solution you can use “fusilli lunghi” or, if you prefer short pasta, “paccheri”.
I cooked it the first time when an American woman was my guest and she told me how interesting could be to cook zucchine and shrimps all together.
Both, shrimps and zucchine have to be fresh; not frozen, I mean.
It's Halloween party season, which means candy corn, punch bowls with floating eyeballs, lots of pumpkins...