Prepare your ingredients: peel and devein shrimp, mince garlic, halve tomatoes, zest and juice lemon, and chop parsley.

Heat olive oil in a large skillet over medium heat, then add garlic and red pepper flakes. Sauté for about 1 minute.

Add shrimp, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink and opaque.

Stir in cherry tomatoes and cook for 2 minutes until they soften and release juices.

Incorporate spinach, lemon juice, and zest. Cook for an additional 1-2 minutes until spinach wilts.

Remove from heat, garnish with parsley, and serve over rice or quinoa.