Begin by bringing a large pot of salted water to a boil. Add your choice of pasta and cook it until al dente, usually about 8-10 minutes. Reserve a cup of the pasta water before draining the rest in a colander and set the cooked pasta aside, keeping it warm.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat until shimmering. Add minced garlic and sauté for about 30 seconds until fragrant. Then, toss in the shrimp and cook, stirring often, until they turn pink and opaque, approximately 2-3 minutes. Remove from heat to prevent overcooking.

With the skillet still warm, introduce the halved cherry tomatoes and fresh spinach. Cook together for another 2-3 minutes, stirring constantly, until the spinach wilts and the tomatoes soften, releasing their juices.

Add the reserved pasta to the skillet, along with a splash of the reserved pasta water to create a light sauce. Toss gently until the pasta is well coated. Adjust seasoning with salt and pepper as needed.

Plate your Tomato Spinach Shrimp Pasta in warm bowls. Finish with a sprinkle of grated Parmesan cheese and fresh herbs like basil or parsley.