Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, about 8 minutes. Reserve 1/4 cup of pasta water, then drain and set aside.
While the pasta cooks, peel and devein the shrimp if needed. Pat them dry and season lightly with salt and pepper.
Heat 2 tablespoons of olive oil in your skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 2-3 minutes per side, until they turn pink and opaque. Remove and set aside.
Lower the heat to medium. Add the sliced garlic to the pan and sauté for about 30 seconds until fragrant, making sure not to burn it—you'll smell a sweet aroma as it releases its scent.
Add the fresh spinach to the skillet and cook, stirring constantly, until just wilted, about 1-2 minutes. If using frozen spinach, ensure it’s well squeezed to remove excess water first.
Transfer the cooked pasta to the skillet with the spinach and garlic. Pour in the reserved pasta water and squeeze in the lemon juice. Toss everything together quickly so the pasta absorbs the flavors and the sauce becomes silky.
Return the cooked shrimp to the skillet and gently toss to combine. Drizzle with a little more olive oil if needed, and season with additional salt and pepper to taste.
Finish by zesting the lemon over the dish for extra brightness. Serve immediately with extra lemon wedges if desired, and enjoy the vibrant contrast of flavors and textures.
