Begin by bringing a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions, usually about 8-10 minutes. Reserve about 1 cup of pasta water before draining.

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Season the shrimp with salt and black pepper, then add them to the skillet. Cook for 2-3 minutes, until they turn pink. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant and golden. Be careful not to burn the garlic!

Toss in the halved cherry tomatoes and red pepper flakes (if using). Cook for about 4-5 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.

Add the fresh spinach to the skillet, cooking until it wilts, which should take around 2-3 minutes.

Return the cooked shrimp to the skillet and add the drained pasta. Toss everything together, adding pasta water a little at a time until you reach your desired consistency.

Remove from heat and sprinkle the freshly grated Parmesan cheese over the top. Toss again for a creamy finish that melds beautifully with the dish.