Start by thawing the shrimp completely, then remove the tails. In a bowl, toss the shrimp with 1 tablespoon of olive oil, smoked paprika, chili flakes, salt, and pepper. Let it sit for about 10 minutes.

Fill a large pot with water and bring it to a rolling boil over high heat. Add a pinch of salt and then the dry pasta, cooking until al dente (8 to 10 minutes). Drain the pasta in a colander.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add the shrimp in a single layer. Cook for 1-2 minutes on each side until opaque and pink. Set aside.

In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 2-3 minutes until fragrant and lightly golden.

Stir in the fresh spinach into the skillet. Cook for about 1-2 minutes until it wilts down.

Add the drained pasta to the skillet with spinach and garlic. Pour in the lemon juice and zest, along with the remaining 3 tablespoons of olive oil. Gently toss everything until combined.

Serve hot, garnished with freshly chopped basil or parsley and optional Parmesan on top.