Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and return to the pot to keep warm.

In a bowl, combine thawed shrimp with olive oil, smoked paprika, chili flakes, and season with salt and pepper. Toss to coat.

Heat a skillet over medium-high heat, add olive oil, and place shrimp in a single layer. Sauté for 1-2 minutes per side until opaque and pink. Remove and keep warm.

Reduce heat to medium in the same skillet, add minced garlic and sauté for 2-3 minutes until fragrant.

Add spinach to the skillet and sauté for 1-2 minutes until wilted.

Turn off heat, return pasta and shrimp to the skillet, add lemon zest, lemon juice, and remaining olive oil. Toss to mix.

Serve divided among plates, garnishing with basil or parsley and Parmesan if desired.