A creamy, flavorful pasta dish featuring shrimp, fresh spinach, and juicy tomatoes, all tossed in a rich garlic sauce.

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Cook pasta according to package instructions, drain, and set aside, reserving some pasta water.
In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
In the same skillet, add garlic and cook for 1 minute until fragrant.
Add tomatoes and cook for 3-4 minutes, until they start to soften.
Add spinach and cook until wilted, about 2 minutes.
Stir in heavy cream, Parmesan cheese, red pepper flakes, salt, and pepper. Cook for another 2-3 minutes, until the sauce thickens slightly.
Add the cooked pasta and shrimp to the skillet. Toss to combine, adding a bit of reserved pasta water if needed to achieve desired consistency.
Garnish with fresh basil or parsley before serving.

For extra richness, you can use half-and-half instead of heavy cream.
Feel free to add more vegetables like bell peppers or mushrooms for variation.
If you prefer a lighter sauce, reduce the amount of heavy cream or use a lighter alternative like Greek yogurt.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.