Preheat oven to 450°F

In baking dish, toss together the cherry tomatoes, garlic, olive oil and salt and pepper to taste.

Roast for 10 minutes and sprinkle with bread crumbs. Roast for an additional 5 minutes. Set aside.

Boil linguine according to package directions.

Meanwhile, heat a large saute pan over medium heat.

Add butter, 1 tsp chopped garlic, and cook for 1 minute.

Add shrimp (deveined) and season with salt and pepper to taste. Saute until shrimp are pink and cooked through, 3 to 4 minutes.

Add chicken broth and let liquid cook for 1 to 2 minutes.

Add the drained pasta, roasted tomato mixture and the spinach.

Toss well, then serve.