Bring a large pot of salted water to a boil, and cook the pasta until al dente according to package instructions. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes, until they turn pink, slightly caramelized at the edges, and are opaque.
Remove the shrimp from the skillet using a slotted spoon and set aside. In the same skillet, add minced garlic and cook for about 30 seconds until fragrant and lightly golden, stirring constantly to prevent burning.
Pour in a splash of water or white wine (about 50ml) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute until slightly reduced and aromatic.
Add the fresh spinach to the skillet, stirring until it wilts and turns glossy, about 1-2 minutes. Watch for vibrant green color and tender texture.
Return the cooked shrimp to the skillet, then add the drained pasta. Squeeze in the lemon juice and toss everything together until well combined, adding a little reserved pasta water if needed to loosen the sauce.
Sprinkle grated Parmesan over the pasta, stirring until melted and creating a creamy coating that clings to the noodles and shrimp. Adjust seasoning with salt and pepper.
Serve immediately on warm plates, garnished with extra Parmesan if desired. Enjoy the fragrant, colorful, and satisfying dish right away.
