Bring water to a full rolling boil. Add pasta to boiling water. Stir while returning to a brisk broil. Reduce heat. Simmer for 9 to 12 minutes or until just tender. Drain well and use immediately.
Coat baking sheets with vegetable oil spray (not listed). Place tomatoes and peppers on sheet pans in a single layer. Place shallots on separate sheet pans. Do not overcrowd.
Roast tomatoes and peppers in a preheated 425°F oven for 20 minutes and shallots for 25 minutes, or until lightly golden.
Add 1 teaspoon oil and 1-2/3 tablespoon garlic in a stockpot. Sauté over medium heat for 1 minute or until aroma is evident.
Add roasted tomatoes, peppers and shallots. Stir to combine, and let simmer for 2 minutes.
Deglaze with 2 tablespoons sherry. Simmer for 2 to 3 minutes, or until reduced by half.
Stir in 1½ cup stock and ¼ teaspoon black pepper. Bring to a boil. Reduce heat, and simmer for 10 minutes.
Using a hand blender, process sauce until smooth puree. Hold the coulis hot.
In a bowl, add fresh herbs. Place herb mixture in an airtight container.
Blanch squash in boiling water for 5 to 7 minutes, or until slightly tender. Shock in an ice water bath.
For Stir Fry:
Preheat sauté pan or wok to medium high.
Add ½ teaspoon oil, ½ tsp. garlic and 8 shrimps. Sauté for 30 seconds or until shrimp are pink and opaque.
Add ¼ cup onion, ¼ cup peppers and ¼ cup squash. Stir to combine. Stir-fry by tossing frequently for 30 seconds. Deglaze pan with 2 tablespoons stock.
NOTE: For whole batch cooking. reheat pasta in boiling water for 15 seconds. Drain well.
Add ¾ cup pasta, 4 oz. ladle hot coulis, ½ cup spinach, and 10 tomato halves. Stir quickly to fully incorporate and sauté for 1 minute or until heated through.
Add 2 teaspoons sherry vinegar, and simmer for 30 seconds.
Add 1 teaspoon herbs, 2 teaspoons cheese and dash of crushed pepper. Toss and serve immediately.