Linguine with Shrimp, Roasted Tomatoes, and Spinach

1/2 pt. cherry tomatoes
2 tsp. garlic, pressed or finely minced, divided
1/4 C. + 2 Tbsp.olive oil
1/4 C. Italian bread crumbs
1 lb. linguine
2 Tbsp. butter
1 lb. large peeled and deveined shrimp
1/2 C. chicken broth
2 C. baby spinach
salt and freshly ground pepper to taste

Preheat oven to 450 degrees. In a baking dish, toss together cherry tomatoes, 1 tsp garlic, 1/4 C. olive oil, and salt and pepper to taste. Roast for 10 min. Sprinkle with 1/4 C. bread crumbs and roast additional 5 min.; set aside.
Boil linguine according to package directions.
Meanwhile, heat a large saute pan over medium heat. Add 2 Tbsp. oil, 2 Tbsp. butter, and 1 tsp. garlic, and cook for 1 min. Add shrimp; season with salt and pepper to taste. Saute until the shrimp are pink and cooked through, 3-4 min. Add chicken broth, and let the liquid cook for 1-2 min. Add the drained pasta, toasted tomatoes, and spinach. Toss well & serve.