White Bean, Spinach, and Tomato Spaghetti with Oregano Roasted Shrimp

This pasta recipe is fresh, light, and elegant. I think shrimp adds an easy touch of sophistication to any recipe. I made this dish for my best friend to celebrate her new job in NYC. A bottle of champagne and a simple salad made for the perfect meal. This entertaining-friendly dish looks impressive, but it's so hard to mess up that you can enjoy your company as you cook.
Ingredients:

1 tablespoon Olive Oil, divided
2 pounds Jumbo Shrimp, peeled and de-veined
1 teaspoon dried Oregano
2 cups Grape Tomatoes
3 cloves Garlic, peeled and finely minced
2 cups low-sodium Chicken Stock
Juice of one Lemon
Zest of one half Lemon
1 can White Beans, drained and rinsed
1 bag Fresh Spinach
1/4 cup grated Parmesan Cheese
3/4 teaspoon Kosher Salt, divided
6 ounces 100% Whole Wheat Spaghetti, cooked according to package instructions to al dente

Directions:

Preaheat oven to 400 degrees. On a foil lined sheet pan toss Shrimp, 1/4 teaspoon salt, oregano, and 1/2 tablespoon Olive Oil together. Spread shrimp out in an even layer. Bake Shrimp for 6 to 8 minutes, until just pink.

Meanwhile, heat 1/2 tablespoon olive oil over medium heat in a large pan. Add tomatoes and cook for 5 minutes, stirring occasionally. Add minced garlic to pan, cook for 1 minute. Add chicken stock, lemon juice and zest, white beans, and salt to pan. Bring mixture to a boil over high heat. Continue cooking, stirring occasionally until stock reduces to half, about 8 minutes. Add spinach and continue to cook and toss mixture until spinach is fully wilted. Add parmesan, cooked spaghetti, and shrimp to sauce. Toss and serve.

Servings: 4; 350 calories per serving
Tips: 
Make this dish vegetarian by omitting shrimp and using veggie stock instead of chicken stock.
You can use frozen shrimp in this dish. Just defrost in fridge no more than 1 day before cooking.