Thaw 1 pound of shrimp and remove their tails. Toss with 1 tablespoon of olive oil, smoked paprika, chili flakes, salt, and pepper. Let sit for 10 minutes.

Boil water in a large pot. Add 5 ounces of dry pasta and cook as per package instructions (typically 8-12 minutes until al dente). Drain and set aside.

In a large skillet, heat over medium-high and cook the shrimp for 1-2 minutes per side until opaque and pink. Remove and set aside.

Add 1 tablespoon of olive oil to the skillet, lower heat, sauté 5 minced garlic cloves for 2-3 minutes until golden.

Stir in 4 cups of fresh spinach, cooking until wilted (1-2 minutes).

Add drained pasta, cooked shrimp, lemon zest, juice, remaining olive oil, and chopped basil. Toss gently to combine.

Serve hot, garnished with additional basil and optionally parmesan cheese.