Begin by bringing a large pot of salted water to a rolling boil. Add your favorite pasta, such as spaghetti or penne, and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving about a cup of the pasta water.

While the pasta is cooking, heat a generous splash of extra virgin olive oil over medium heat in a large skillet. Once the oil shimmers, add minced garlic and sauté for about 30 seconds until fragrant and golden.

Add the shrimp to the skillet, spreading them out for even cooking. Sauté the shrimp for approximately 3-4 minutes, or until they turn vibrant pink and opaque.

Once the shrimp is cooked through, stir in the fresh spinach and halved tomatoes. Sauté for about 2-3 minutes, allowing the spinach to wilt and the tomatoes to soften.

Next, add the drained pasta directly into the skillet, tossing everything together to ensure the pasta is well-coated in garlic-infused olive oil and mixed with the shrimp and vegetables.

To finish, spoon the Tomato Spinach Shrimp Pasta onto plates or into bowls. If you like, sprinkle freshly grated Parmesan cheese over the top for a creamy finish.