Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Cook pasta according to package instructions until al dente.

• Reserve ½ cup of pasta water, then drain and set aside.

Cook the Shrimp:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

• Add shrimp, salt, black pepper, and red pepper flakes.

• Sauté for 2-3 minutes per side until shrimp turn pink and opaque.

• Remove shrimp from the pan and set aside.

Sauté the Veggies:

• In the same pan, add remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant.

• Stir in cherry tomatoes and cook for 2 minutes, until they soften.

• Add spinach and cook until wilted.

Make the Garlic Butter Sauce:

• Pour in chicken broth (or white wine) and butter.

• Simmer for 2 minutes, stirring to combine.

• Squeeze in fresh lemon juice.

Combine Everything:

• Return the cooked shrimp to the skillet.

• Add drained pasta and toss to coat in the sauce.

• If needed, add a splash of reserved pasta water for a silkier sauce.

Serve & Garnish:

• Sprinkle with grated Parmesan and fresh basil or parsley.

• Serve immediately and enjoy