Step 1

Combine shrimp, 1 tablespoon of the olive oil, garlic powder, chili powder, paprika, ground cayenne, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a bowl and toss to combine. Set the shrimp aside.

Step 2

Add the remaining tablespoon olive oil to a large pot or dutch oven over medium heat. Add grape tomatoes and cook for a couple of minutes, until they're beginning to soften. Then scoot the tomatoes to the outside of the pot and add the shrimp to the middle. Cook the shrimp for 1 minute, then flip and cook for an additional minutes.

Step 3

Remove the shrimp and tomatoes from the pot and set aside. Add chicken broth and almond milk to the pot and let it come to a simmer, about 3-4 minutes. Then add the spaghetti. Let the spaghetti cook until it's al dente and almost all of the liquid has cooked out, about 10-12 minutes.

Step 4

While the pasta is cooking, make the pesto. Combine spinach, basil, garlic, lemon juice, almond butter, olive oil, salt, black pepper, and crushed red pepper in a food processor and process until smooth.

Step 5

Once the pasta is done, add pesto, shrimp, tomatoes, fresh lemon juice, crushed red pepper, and the rest of the salt and black pepper and stir to combine. Serve with fresh basil and extra lemon juice on top.