Prep all ingredients per the instructions above.

In a large heavy-bottomed pot or sauté pan, heat olive oil over medium-low heat. Add onion and stir to coat with oil. Spread onions evenly over the pan and cook for about 15 minutes, stirring occasionally, until caramelized.

Once onions are nearly caramelized, add garlic and sauté until light golden brown. Add the mushrooms. Cook until tender, about 5–7 minutes. Stir in thyme, black pepper, salt.

Add in the shrimp and saute until firm to an internal temperature of 120F / 48C.

Boil spaghetti according to package instructions. Reserve at least 1/2 cup of pasta water per serving.

Add reserved pasta water in small increments if needed for moisture. Toss in the spaghetti and baby spinach until pasta is evenly coated and spinach wilts.

Whisk together vinaigrette ingredients and set aside.

Portion salad ingredients, then drizzle with prepared vinaigrette.

To make chia fresca, combine all the ingredients. Let sit for a few minutes to allow chia seeds to bloom.

Serve the spaghetti alongside salad and chia fresca.