1. Cook the Pasta

• Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, according to the package instructions.
• Reserve 1/2 cup of the pasta cooking water and drain the rest. Set aside.

2. Prepare the Shrimp

• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
• Season the shrimp with paprika, salt, and a pinch of black pepper.
• Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until they turn pink and opaque.
• Remove the shrimp from the skillet and set aside.

Tip: Don’t overcook the shrimp—they’ll finish cooking when added back to the sauce.

3. Sauté the Garlic and Spinach

• In the same skillet, add the remaining olive oil and minced garlic. Cook for about 1 minute, stirring constantly to avoid burning.
• Add the fresh spinach and cook until just wilted, about 2 minutes.

Optional Variation: If you prefer kale or arugula, you can substitute those for spinach. Kale will need an extra minute or two to soften.

4. Make the Sauce

• Pour in the canned diced tomatoes (with their juices) and stir to combine.
• Add the red pepper flakes for a hint of spice and season with salt and pepper to taste.
• Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together.

Tip: For a smoother sauce, use an immersion blender to partially blend the tomatoes before simmering.

5. Combine Pasta and Sauce

• Add the cooked pasta to the skillet, tossing to coat each strand in the tomato sauce. If the sauce feels too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.

6. Add the Shrimp

• Return the cooked shrimp to the skillet, tossing them gently with the pasta and sauce. Allow everything to heat through for about 2 minutes.

7. Finish with Cheese and Basil

• Sprinkle grated Parmesan cheese over the pasta, stirring until it melts into the sauce.
• Garnish with fresh basil for a burst of color and flavor.