Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the raw shrimp, cooking for 3-5 minutes until pink and opaque.

Stir in the halved tomatoes and fresh spinach, cooking for an additional 3-4 minutes until the spinach wilts.

Add the drained pasta to the skillet, tossing everything together and seasoning with salt and pepper.

Plate the pasta and top with freshly grated parmesan cheese, if desired.