A light and flavorful pasta dish featuring succulent shrimp, fresh spinach, and juicy tomatoes in a garlic‑infused olive oil sauce.

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Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then reserve 1/2 cup pasta water and drain.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant, about 1 minute.
Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp to a plate.
Add cherry tomatoes to the skillet and cook until they begin to soften, about 3 minutes.
Add chopped spinach and toss until wilted, about 2 minutes. Season with a pinch of salt and pepper.
Return shrimp to the skillet along with cooked pasta. Toss everything together, adding reserved pasta water a splash at a time to help combine.
Stir in Parmesan cheese (if using) and fresh basil or parsley. Taste and adjust seasoning.
Serve immediately, garnished with extra Parmesan and herbs as desired.

For extra flavor, deglaze the pan with a splash of white wine after cooking the shrimp.
You can substitute baby kale or arugula for spinach.
To make it gluten‑free, use GF pasta.
Red pepper flakes add a nice kick—omit for a milder dish.