In a medium bowl, toss the thawed shrimp with 1 tablespoon of olive oil, smoked paprika, chili flakes, salt, and pepper until evenly coated. Set aside to marinate.

Bring a large pot of salted water to a boil. Add approximately 5 ounces of dry pasta and cook according to the package directions, typically 8-10 minutes until al dente. Once cooked, drain the pasta and return it to the pot.

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, add the shrimp in a single layer and cook for 1-2 minutes on each side until opaque and pink. Remove shrimp and set aside.

In the same skillet, reduce heat to medium, add remaining tablespoon of olive oil, and sauté minced garlic for 2-3 minutes until fragrant but not browned.

Once garlic is fragrant, add 4 cups of fresh spinach to the skillet and stir constantly for 1-2 minutes until wilted.

Turn off heat and add the cooked pasta and shrimp back into the skillet. Squeeze half a lemon over the mixture, add lemon zest, and sprinkle in fresh basil. Toss gently to combine.

Plate immediately while hot, garnishing with freshly grated Parmesan cheese if desired and additional fresh herbs for color.