In a small bowl combine shrimp and pesto and toss to coat. Set aside.
Bring a large pot of salted water to boiling. Add pasta and cook al dente according to package directions. Drain, reserving 1/3 cup pasta water.
Meanwhile, in a large skillet heat oil over low heat. Add garlic and cook 5 – 7 minutes, or until tender. Transfer to a small bowl. Increase heat to medium. Add shrimp and cook 2 – 3 minutes or until shrimp are opaque.
Add tomatoes, spinach, pasta and reserved pasta water and toss to coat. Season with salt and freshly ground pepper to taste.
Transfer to a large serving bowl, sprinkle with Romano and serve.