Thaw the shrimp, remove shells and tails, and pat dry. Toss with olive oil, smoked paprika, chili flakes, salt, and pepper.

Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente. Drain and reserve a splash of pasta water.

Heat a large pan over medium-high heat, add olive oil, and sauté shrimp in batches for 1-2 minutes per side until opaque. Transfer to a plate.

In the same pan, add another tablespoon of olive oil and sauté minced garlic for 2-3 minutes until fragrant.

Add spinach and stir for 1-2 minutes until wilted.

Turn off heat, combine pasta with spinach and garlic, add lemon juice and zest, sautéed shrimp, and chopped basil. Adjust seasoning if necessary.

Plate warm and garnish with parsley or basil and Parmesan if desired.