PREPARATION:

1. Heat oven to 350 degrees.
2. Cut the tomatoes into quarters.
3. Place tomatoes on a flat sheet pan with one head of garlic, 2 tablespoons of olive oil, 1 tablespoon of fresh oregano, salt and pepper. Roast the tomatoes and garlic for 45 minutes in the oven at 350 degrees.
4. While the tomatoes are roasting, clean and devein the shrimp. Put a pot of water on for the pasta as well.
5. Peel off outer skins of garlic, but keep bulb intact. Cut off 1/4 inch off top of bulb. Drizzle with olive and wrap in parchment and aluminum foil.
6. Once the tomatoes and garlic are roasted, put a large sauté pan on a medium heat.

   Be sure to squeeze the roasted garlic out of their skins.

7. Put olive oil and the roasted garlic tomato mixture into the pan. Once heated through, throw the shrimp in along with a ½ stick of butter and drop linguine into salted boiling water.
8. In the pan, add the zest of one lemon and the juice of three. Add ¼ of a cup of white wine and a ¼ cup of chicken stock.

   It will be around 5 minutes until the shrimp turn pink and are cooked through.

9. Place cooked pasta into large bowl.
10. Add sauce and a 1lb of clean baby spinach into pasta. Toss the pasta mixture. The spinach will begin to wilt into the mixture.
11. Finish with the ¼ cup of Romano cheese and toss one final time. Serve immediately.