Add Marinara and Alfredo sauces to a dutch oven or large pot and heat on medium to create a Rosa sauce. When it begins to bubble, reduce heat to low and simmer, stirring occasionally.

Bring water to boil and prepare Penne according to package directions, cooking JUST to al dente. Drain pasta and rinse immediately in cold water to prevent further cooking. Set aside.

Add 1 tablespoon extra virgin olive oil to a hot skillet and scorch tomatoes, stirring frequently until they pop and start to shrivel slightly. Set aside.

Add fresh spinach to Rosa sauce until wilted. Add cooked shrimp, penne and scorched tomatoes into Rosa sauce and let sit for a few minutes.

Serve with fresh grated Parmesan cheese and basil (optional)