Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the angel hair pasta and cook until al dente following package time (about 3–4 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. Do not rinse.

Shrimp & Vegetables

Season shrimp

Pat the jumbo shrimp dry with paper towels. Toss with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Sear shrimp

Heat 1 tablespoon extra-virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and sear 1.5–2 minutes per side until pink and just opaque. Remove shrimp to a plate and set aside (they will finish cooking in the sauce).

Sauté aromatics

In the same skillet, reduce heat to medium. If needed, add a drizzle of olive oil. Add the thinly sliced onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so garlic does not brown.

Add tomatoes and spinach

Add the halved cherry tomatoes and cook 2–3 minutes until they begin to soften. Add the baby spinach in batches, stirring until wilted (about 1–2 minutes).

Scampi Butter & Sauce

Deglaze and reduce

Increase heat to medium-high. Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Allow the wine to simmer and reduce by about half, approximately 4–5 minutes.

Finish sauce with scampi butter

Lower heat to medium-low. Stir in the softened scampi butter (4 tablespoons), lemon juice, lemon zest, and 1/4 teaspoon crushed red pepper flakes. Once butter melts and the sauce becomes glossy, add the chopped parsley. Taste and adjust seasoning with salt and pepper as needed.

Reintroduce shrimp

Return the seared shrimp to the skillet and toss to coat in the sauce. Cook 1–2 minutes more so shrimp finish cooking and absorb flavors. If sauce seems tight, add up to 1/2 cup reserved pasta water a little at a time to loosen.

Combine & Finish

Toss with pasta

Add the drained angel hair pasta to the skillet (or return pasta to the large pot and pour shrimp + sauce over it). Toss gently to combine, adding reserved pasta water as needed to create a silky sauce that coats the pasta (use up to the reserved 1 cup, but start with 1/4 cup).

Adjust and serve

Stir in optional grated Parmesan, if using. Plate the pasta topped with shrimp and spoon extra sauce over each portion. Garnish with additional chopped parsley, a pinch of crushed red pepper if desired, and lemon wedges on the side.