Start by thawing the shrimp and removing the tails and shells. Mince the garlic, zest the lemon peel, and chop the fresh basil (or parsley).

Bring a pot of water to a boil for the pasta. Cook according to package instructions, then drain and return it to the pot.

Pat the shrimp dry with a paper towel. In a bowl, toss with 1 tablespoon of olive oil, smoked paprika, chili flakes, salt, and pepper. Set aside.

Heat a large pan over medium-high heat. In batches, add the seasoned shrimp into the pan, leaving some space between each shrimp. Cook for 1-2 minutes per side, or until they are opaque. Once done, remove the shrimp and place them in a clean bowl.

In the same pan, add 1 more tablespoon of olive oil and cook the minced garlic for 2-3 minutes, until it’s lightly browned and fragrant. Then add the spinach and cook until wilted, about 1-2 minutes.

Turn off the heat and add the cooked pasta to the pan along with lemon zest, lemon juice, the remaining 2 tablespoons of olive oil, cooked shrimp, and fresh basil. Season with salt and pepper and toss everything to combine.

Plate the dish hot, topping with freshly grated parmesan if desired. Enjoy this lovely dish that celebrates fresh ingredients and simplicity!