1-Prepare ingredients: Rinse and peel 1 pound of shrimp, wash 2 cups of fresh spinach, halve 10 ounces of grape or Roma tomatoes, mince 3 to 5 cloves of garlic, and measure out the pasta and oils. Having everything ready makes cooking smooth and efficient.

2-Cook pasta: Bring a large pot of salted water to a boil. Cook 8 ounces of uncooked spaghetti or your pasta of choice until al dente following package instructions. Drain well, reserving some pasta water.

3-Sauté garlic and tomatoes: Heat 1 tablespoon olive oil and 1 to 2 tablespoons butter in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute. Then, add tomatoes, 1/4 cup chicken broth (or dry white wine), 1/4 teaspoon Italian seasoning, and optional crushed red pepper flakes or paprika. Cook, stirring occasionally, until tomatoes soften, about 5 minutes.

4-Cook shrimp and spinach: Add shrimp seasoned with salt, pepper, and optional paprika to the skillet. Cook over medium heat for 2 to 5 minutes, stirring occasionally, until pink and opaque. Avoid overcrowding the pan. Stir in fresh spinach and cook until wilted, about 2 to 3 minutes. Add fresh chopped basil if desired. Adjust seasoning with salt and pepper.

5-Toss pasta and finish: Add cooked pasta to the skillet, tossing gently to combine with the shrimp and vegetable mixture. If needed, add a splash of reserved pasta water or chicken broth to achieve desired sauce consistency. Optionally stir in remaining butter and a squeeze of fresh lemon juice to brighten flavors.

6-Serve: Serve immediately, topped with 1/2 cup grated Parmesan cheese, if using. Enjoy with a side like garlic bread or a green salad for a complete meal.