If frozen, thaw shrimp or set on very low heat from frozen until about 50% cooked (don’t cook until they are done or they will be overdone when added to pasta)
Fill large pot with water, add a pinch of salt, and bring to boil.
While water is heating, add 1-2 tbsp oil oil to large pan and bring to medium heat. Add onions and other vegetables that are more cruciferous and have longer cooking times (broccoli, etc). Cook 3-5 minutes or until beginning to soften.
Add quicker cooking vegetables like tomatoes, but leave aside fresh greens or herbs like basil to be added at finish.
Add the rest of the olive oil (1-2 tbsp), garlic, salt, pepper, a pinch of red pepper (more if you’re like me and love spice) and squeeze of half of one lemon.
When vegetables are soft, about 3 minutes, add shrimp and cook 2-3 minutes or until they have released water and cooked throughout. Lower heat to low simmer.
Add pasta to boiling water and cook according to package directions, about 8 minutes. Do not overcook! Pasta should be soft but not mushy, you should be able to bite into it with some resistance (my rule of thumb: when I think it needs another minute, I take it out!).
Drain pasta and return to large pot. Add olive oil and vegetables, stirring to coat pasta well.
Stir in leafy greens (arugula, spinach) and fresh herbs. Add more salt and pepper if needed, and the juice of the other half of lemon.
Plate and serve! Top with fresh basil, a small amount of fresh Parmesan, or 1/2 sliced lemon to impress guests and make them think you know what you’re doing.