Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente (typically 2–4 minutes for angel hair). Drain and set aside, reserving a small cup of pasta water.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and butter. When the butter melts and begins to foam, add the minced garlic and sauté for 30–45 seconds until fragrant — don’t let it brown.

Add the shrimp in a single layer. Cook for about 1–2 minutes per side, depending on size, until they curl and turn pink. Remove any shrimp that finish early so they don’t overcook.

Stir in the fresh spinach and pour in the lemon juice. Season with salt and pepper. Cook just until the spinach wilts, about 30–60 seconds.

Add the cooked pasta to the skillet. Toss everything together, adding a splash of reserved pasta water if you need to loosen the sauce. Adjust seasoning.

Plate immediately and sprinkle with grated Parmesan before serving.