Preheat oven to 400 degrees F.
In a large bowl add thawed shrimp. Add olive oil, salt, pepper, paprika, chili powder, and garlic. Toss until all the shrimp is coated.
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.
Add the cherry tomatoes, salt, pepper, oregano and thyme. Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat.
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.
Serve immediately in your favorite pasta bowl. Top with shrimp.