Roast the cashew nuts: in a dry skillet, add 0.4 oz cashew nuts and cook on medium heat for 4 minutes, stirring constantly. Turn off the heat. Transfer to a plate and set aside.

Blanch the spinach: bring a pot of water to a boil. Add 0.4 oz spinach and blanch for 1 minute. Remove spinach from the pot. Rinse under cold running water until no longer hot. Drain and squeeze well to remove any excess moisture. Set aside.

Make pesto sauce: in the bowl of a food processor, combine spinach, 0.7 oz fresh basil leaves, 2 tbsp olive oil, 1/8 tsp salt, 1 tsp garlic, 2 tbsp grated parmesan cheese, and cashew nuts. Blend until almost smooth. Set aside.

Cook the pasta: bring a pot of water to a boil. Once boiling, add 3 oz dry rotini pasta and cook according to packet instructions (ours took 8 minutes.) Drain and set aside.

Season and sear the shrimp: in a skillet, heat 1/2 tbsp olive oil and 1/2 tbsp unsalted butter over medium-high heat. Add 3.5 oz raw shrimp, 1/4 tsp garlic powder, 1/4 tsp black pepper, 1/2 tsp paprika, 1/4 tsp thyme, 1/4 tsp thyme, and 0.5 oz onions. Sear the shrimp for 2 minutes per side. Once the shrimp turn pink around the edges, flip, add 1 tsp minced garlic, and cook for 1 more minute. Turn off the heat and transfer to a plate once cooked through.

Mix the salad: in a large mixing bowl, combine the shrimp, pasta, 2 oz cherry tomatoes, 1.2 oz red bell peppers, canned 1.2 oz black olives, and pesto sauce. Mix well to evenly coat everything with the sauce.

Serve: transfer the salad to a serving platter. Sprinkle the remaining 1 tbsp grated parmesan cheese on top and serve.