Preheat oven to 400 degrees Fahrenheit.
In a large bowl add thawed shrimp. Add olive oil, salt, pepper, paprika, chili powder, and garlic. Toss until all the shrimp is coated.
1 teaspoon salt, 1/2 teaspoon black pepper, 1 pound large raw frozen shrimp, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 2 Tablespoons extra virgin olive oil, 3 cloves minced garlic
In a large sheet pan add shrimp in a single layer. Bake for 10-13 minutes or until cooked through (pink and opaque). Set aside.
Pour the pasta shells (or pasta of your choice) into a deep (4.5 qt) pot.
1 pounds uncooked pasta shells
Add the cherry tomatoes, salt, pepper, oregano and thyme. Drizzle with oil. Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat.
1 cup cherry tomatoes, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 4 cup low sodium vegetable broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons lemon olive oil
Cook the pasta for 9-11 minutes, or until the texture of the shells reaches al dente.
Next, turn off the heat and add a heaping spoonful of pesto, heavy cream and spinach. Mix everything together while the pot is still hot - this will allow the spinach to naturally wilt without getting too soggy.
1/4 cup prepared pesto, 1/3 cup heavy cream, 3 cups fresh baby spinach
Serve immediately in your favorite pasta bowl. Top with shrimp.