Directions

1. In a small bowl combine shrimp and pesto; toss to coat. Set aside.
2. Bring a large pot of salted water to boiling. Add pasta; cook al dente according to package directions. Drain; reserve 1/3 cup pasta water.
3. Meanwhile, in a large skillet heat oil over low heat. Add garlic; cook 5 to 7 minutes or until tender. Transfer to a small bowl. Raise heat to medium. Add shrimp; cook 2 to 3 minutes or until shrimp are opaque.
4. Add tomatoes, spinach, pasta and reserved pasta water; toss to coat. Season with salt and freshly ground pepper to taste. Transfer to a large serving bowl, sprinkle with Romano, and serve.