Bring a large pot of water to a rolling boil. Add a pinch of salt and 5 ounces of dry pasta. Cook according to package instructions for 8-10 minutes until al dente. Drain and return to the pot.

In a bowl, toss 1 pound of thawed shrimp with olive oil, smoked paprika, chili flakes, and salt and pepper. Let marinade for 5 minutes.

Heat a large skillet over medium-high heat and add olive oil. Add marinated shrimp in a single layer. Sauté for 1-2 minutes on each side until opaque and pink. Remove shrimp from pan.

In the same skillet, add more olive oil and sauté 3 cloves of minced garlic for 2-3 minutes until fragrant.

Add 5-6 cups of fresh spinach to the skillet and cook for 1-2 minutes until wilted.

Turn off heat, add drained pasta, cooked shrimp, lemon juice, and lemon zest. Toss everything together.

Fold in chopped basil or parsley. Adjust seasoning and serve hot, optionally topped with Parmesan.