Wash the spring herbs thoroughly to remove any dirt. Trim the root ends and remove any hard parts.

Separate the root parts from the leaves and chop them into bite-sized pieces.

Defrost the shrimp and pat them dry. Slice the garlic into thin pieces.

Boil water in a pot, add 1 tsp of salt, and cook the pasta until al dente. Reserve 2 tbsp of pasta water.

Heat 1 tbsp olive oil in a pan and sauté the garlic until fragrant.

Add the shrimp and dried chilies to the pan and cook until the shrimp turn pink.

Add the spring herb roots and cook for 1 minute.

Add 2 tbsp olive oil, the cooked pasta, spring herb leaves, and reserved pasta water. Stir-fry quickly to combine.

Season with 1/2 tsp salt and a pinch of black pepper. Adjust to taste.