Start by thawing 1 pound of shrimp and removing the tails. Pat the shrimp dry with paper towels, then toss them in a bowl with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of chili flakes, and a pinch of salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add approximately 5 ounces of dry pasta and cook according to package directions until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until they turn opaque and pink. Remove the shrimp from the pan and set them aside.

In the same skillet, turn down the heat to medium and add the minced garlic. Sauté for 2-3 minutes until fragrant, then add 4 cups of fresh spinach and cook for another 1-2 minutes until wilted.

Remove the skillet from heat and introduce the cooked pasta, shrimp, the zest and juice of half a lemon, and the remaining 3 tablespoons of olive oil. Toss everything together.

Serve hot, garnished with freshly chopped basil or parsley and optionally topped with freshly grated Parmesan.