Preheat the oven to 400 degrees F (205 degrees C).
Drizzle Cherry Tomato (1 cup) with Olive Oil (2 tablespoon) and season with Salt and Pepper (to taste).
Arrange in one layer on a baking pan/sheet and bake until the tomatoes wilt, about 20 minutes.
Tear Kale (3 bunch) leaves into small pieces and drizzle them with a generous amount of olive oil and season with Salt and Pepper (to taste).
Arrange in a single layer on another baking sheet and bake for about 10 minutes, until crispy.
Bring a large pot of well-salted water to boil. Cook the Spaghetti (12 ounce) in boiling water according to package directions. Drain and set aside.
Using the same pot, heat olive oil and Butter (2 tablespoon) over medium heat. Add the Garlic (4 clove) and cook until fragrant.
Add Shrimp (1 pound) and Salt and Pepper (to taste). Cook until the shrimp start to turn pink and curl, about 2-3 minutes.
Add the pasta back to the pot, toss with the shrimp. Stir in the Avocado (1). I used about half of the prepared sauce.
Remove from the heat and toss in the tomatoes and crispy kale. Reserve some of the kale chips as a crunchy topping. Top each plate with a bit of Parmesan Cheese (to taste), Crushed Red Pepper Flakes (to taste) and more crispy kale.