Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve the tomatoes; place in a bowl and season with salt and pepper.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water (or 1/2 cup for 4 servings), drain thoroughly and return to the pot.

Meanwhile, pat the shrimp dry with paper towels; season with salt and pepper. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp, chopped garlic, and seasoned tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the tomatoes are slightly softened and the shrimp are opaque and cooked through. Add the spinach. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat.

To the pot of cooked pasta, add the cooked shrimp and vegetables, mascarpone, romesco sauce, red pepper pesto, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the romano. Enjoy!