Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions for 8-10 minutes until al dente. Drain and reserve some pasta water.

Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add shrimp and cook for 3-5 minutes until pink and opaque. Remove from skillet.

In the same skillet, add spinach and tomatoes, cooking for 2-3 minutes until spinach wilts and tomatoes soften.

Return shrimp to the skillet and add pasta. Toss gently for 1-2 minutes, adding reserved pasta water if needed.

Season with salt and pepper, and serve topped with Parmesan cheese.