Bring a large pot of water to a boil. Add 1 oz spinach and 0.5 oz basil and boil for 30 seconds. Transfer the boiled veggies to an ice water bowl to blanch. Squeeze the excess water with your hands and set the greens aside.

To make the pesto, combine the boiled basil and spinach with 2 tbsp garlic, 1/4 tsp salt, 1 tbsp parmesan cheese, 2 tbsp shallot, 0.5 oz pine nuts, 4 1/2 tbsp olive oil, and 1 tbsp lemon juice in a blender. Process until the mixture is well blended. Set the pesto aside.

Heat 1 tbsp olive oil in a large skillet on medium heat. Add 11 oz shrimp, 1/4 tsp salt, 1/2 tsp paprika, 1/2 tsp black pepper, and 1/2 tsp garlic powder to the skillet. Cook and stir frequently for 3 minutes or until the shrimp has just turned pink and opaque.

Stir in 6 oz asparagus and sauté for another 3 minutes. Add in 3 oz red cherry tomatoes and 3 oz yellow cherry tomatoes and continue to cook for an extra 2 minutes so the tomatoes start to burst and release their juices. Transfer the shrimp and veggie mixture to a plate and set aside.

In the same skillet, add 12 oz cooked pasta, pesto sauce, and 1 fl oz chicken broth. Stir for 1 minute (still on medium heat) to coat everything in the pesto.

Return the cooked shrimp and vegetables to the skillet and stir to combine them with the pasta, about 1 minute.

Remove from the heat. Garnish the pasta with the remaining cheese and 2 tbsp chopped parsley. Serve immediately.