Begin by bringing a large pot of salted water to a boil. Add your choice of pasta—linguine, fettuccine, or spaghetti—and cook according to package instructions, usually around 8-10 minutes, until al dente. Once cooked, reserve a cup of the pasta water, then drain the pasta and set it aside while you prepare the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 3 minced garlic cloves and sauté for about 30 seconds until fragrant. Then, toss in 1 pound of peeled and deveined shrimp, cooking for approximately 3-4 minutes until they turn pink. Add 1 cup of halved cherry tomatoes and 4 cups of fresh spinach, stirring until the spinach wilts and the tomatoes soften.

Pour in 1 cup of heavy cream and the juice of 1 freshly squeezed lemon into the skillet. Stir well to combine, then let the mixture simmer for about 3-5 minutes. Keep an eye on it as you want the sauce to thicken slightly but not boil.

Carefully add the cooked pasta to the sauce in the skillet, tossing gently to ensure each strand is coated. If the sauce seems too thick, gradually mix in the reserved pasta water—start with a few tablespoons until you reach your desired consistency.

Once everything is well combined, remove the pan from heat. Plate the Creamy Tomato Spinach Shrimp Pasta and garnish with a generous sprinkle of freshly grated Parmesan cheese and a bit of lemon zest for added brightness. Serve immediately while hot.