Bring a large pot of salted water to a rolling boil and add your chosen pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside, saving a splash of the pasta water.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat, then add 3 cloves of minced garlic and sauté for about 1 minute until fragrant.

Add 1 pound of shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque. Remove from skillet and set aside.

In the same skillet, add 4 cups of fresh spinach and 2 cups of halved cherry tomatoes. Sauté for 2-3 minutes until spinach wilts and tomatoes soften.

Return the shrimp to the skillet along with the drained pasta, tossing everything together and adding reserved pasta water if needed.

Serve hot, garnished with freshly grated Parmesan cheese, and enjoy!