Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 8 oz angel hair pasta and cook according to package instructions until al dente (generally 2–3 minutes for angel hair). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Shrimp & Marinade

Marinate shrimp briefly

Pat 1 lb jumbo shrimp dry with paper towels. In a bowl combine 1 tsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp salt, 1 tsp black pepper and 1 tsp red pepper flakes (optional). Toss shrimp to coat and let sit at room temperature for 10 minutes while other components are prepared.

Sear shrimp

Heat a large (12-inch) skillet over medium-high heat until hot. Add 1 tablespoon of the extra-virgin olive oil. Arrange shrimp in a single layer (do not overcrowd); cook 1.5–2 minutes per side until pink and just cooked through and slightly golden. Transfer shrimp to a plate and tent with foil. Do not overcook.

Sauce & Vegetables

Blister tomatoes and soften aromatics

Using the same skillet, reduce heat to medium and add remaining 1 tbsp extra-virgin olive oil and 1 tbsp butter. Add 1 cup halved grape tomatoes and cook, stirring, 3–4 minutes until they blister and begin to collapse. Push tomatoes to one side.

Cook garlic and shallot

Add the 4 thinly sliced garlic cloves and the finely chopped shallot to the pan with the tomatoes. Cook, stirring frequently, 1–2 minutes until fragrant and the shallot is translucent but not browned.

Deglaze with white wine

Pour in 1 cup dry white wine and use a wooden spoon to scrape any browned bits from the pan. Bring to a gentle simmer and reduce for 2–3 minutes until slightly thickened and fragrant, about half the starting volume if desired.

Finish sauce

Lower heat to medium-low and add the remaining 2 tbsp butter. Stir until melted. Add 4 cups packed baby spinach in batches, stirring and allowing it to wilt. Season sauce with 1/2 tsp salt and 1/2 tsp freshly ground black pepper (adjust to taste). If sauce looks tight, add up to 1/2 cup reserved pasta water to loosen.

Combine & Finish

Return shrimp and combine with pasta

Return the cooked shrimp to the skillet and stir gently to combine and reheat for 30–60 seconds. Add the drained angel hair pasta to the pan along with up to 1/2–1 cup reserved pasta water as needed to create a silky sauce that coats the pasta. Toss using tongs until pasta is evenly coated and ingredients are distributed.

Add herbs & adjust seasoning

Stir in 2 tbsp chopped fresh parsley and the 3 minced garlic cloves reserved in the marinade if any remain (optional for extra raw garlic freshness). Taste and adjust seasoning with additional salt, pepper, or lemon juice. Add a squeeze of lemon wedges to taste.

Plate and serve

Serve immediately, topped with 1/2 cup grated Parmesan if using and a sprinkle of extra lemon zest (about 1/2 tsp) and extra chopped parsley. Offer lemon wedges at the table.