Begin by thawing the shrimp if frozen, ensuring tails are removed for easy eating. In a mixing bowl, toss the shrimp with 1 tablespoon of olive oil, smoked paprika, chili flakes, salt, and pepper. Let it marinate while you prepare the rest of the ingredients.

In a large pot, bring salted water to a boil over high heat. Add approximately 5 ounces of dry pasta and cook according to package directions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and return it to the pot, tossing it with a drizzle of olive oil to prevent sticking.

Heat a large skillet over medium-high heat and add 3 tablespoons of olive oil. Once the oil is shimmering, add the marinated shrimp in batches to avoid overcrowding. Cook for about 1-2 minutes per side until they are opaque and slightly golden. Remove the shrimp from the pan and set aside, keeping them warm.

Using the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil. Add the minced garlic and sauté for about 2-3 minutes until fragrant, taking care not to burn it. Next, add the 4 cups of fresh spinach and cook for an additional 1-2 minutes, until wilted and vibrant green, stirring frequently.

Into the skillet with the garlic and spinach, add the cooked pasta, the juice and zest of half a lemon, the cooked shrimp, and the chopped fresh basil or parsley. Toss everything together gently over low heat for about 2 minutes to ensure all the flavors meld and the pasta is heated through, seasoning to taste with salt and pepper.

Plate the Lemon Garlic Shrimp Pasta with Spinach hot, garnishing with freshly grated parmesan if desired. Serve immediately and savor each flavorful bite!