Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water, drain, and keep pasta warm in the pot.

In a medium bowl, mix thawed shrimp with olive oil, smoked paprika, chili flakes, salt, and pepper. Toss to coat.

Heat a skillet over medium-high heat. Cook shrimp for 1-2 minutes each side until opaque. Remove from skillet and keep warm.

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

Add spinach to the skillet and cook for 1-2 minutes until wilted.

Combine cooked pasta, shrimp, spinach, and reserved pasta water in the skillet. Squeeze lemon juice and add lemon zest. Mix well.

Serve hot, garnished with fresh basil or parsley and optional Parmesan.