Preheat oven to 425°F.

Prepare the garlic by cutting about 1/4” off the pointy side of the bulb, enough to expose the garlic cloves. Drizzle about 1 teaspoon olive oil over the cloves and sprinkle some salt on top. Wrap the garlic with aluminum foil, cut-side up.

Line a large sheet pan with aluminum foil. Place the prepared bell peppers, skin-side up, on the foil. Add the prepared tomatoes, onions, and garlic to the pan as well. Bake in the preheated oven for about 25-30 minutes until the skin of the red peppers becomes blistery and charred.

Remove from oven when finished. Let sit for at least 10 minutes. Once cooled, gently peel off the skin of the red peppers. They should come off pretty easily.

Add the cooked red peppers, onions, tomatoes, and garlic (squeeze out the garlic cloves and discard the skin) to a blender. Add all the seasoning ingredients (salt, black pepper, Italian seasoning, and paprika), and 1/2 cup of water to the blender. Blend until it reaches a sauce-like consistency.

While the vegetables are roasting, bring a pot of water to boil and cook pasta according to package directions until al dente. Drain the pasta and set aside.

Heat 2 teaspoons of oil in a large non-stick pan or skillet over medium heat, add marinated shrimp and sauté for about 2 minutes until cooked.

Pour in the red pepper sauce and add the cooked pasta. Mix until everything is well combined and the pasta is evenly coated with the sauce. Taste the pasta and sprinkle in more salt if desired.

Add the spinach (if using) and cook for about 20 seconds until the spinach is wilted.

Plate the pasta and top with some freshly grated parmesan and fresh basil leaves on top, if desired. Enjoy!