Start by bringing a large pot of salted water to a rolling boil over high heat. Add uncooked spaghetti and cook according to package directions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, reserve a cup of pasta water, then drain the spaghetti and set it aside in a large bowl.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter has melted and begins to foam, add 3 cloves of minced garlic. Sauté for about 30 seconds, or until the garlic is fragrant and just starts to turn golden.

Next, stir in 2 cups of halved grape tomatoes and pour in 1 cup of chicken broth. Sprinkle in 1 teaspoon of Italian seasoning. Allow the mixture to cook for about 5 minutes, stirring occasionally, until the tomatoes soften and begin to lose their shape.

Add 1 pound of thawed, peeled shrimp and 4 cups of fresh baby spinach into the skillet. Reduce the heat to medium and stir gently, cooking for about 5 minutes or until the shrimp turns pink and opaque.

Once the shrimp and spinach are cooked, season the mixture with salt and pepper to taste. Toss in the drained spaghetti and combine everything thoroughly, using tongs to ensure the pasta is well-coated in the flavorful sauce.

Plate your warm Tomato Spinach Shrimp Pasta and, if you like, finish with a sprinkle of grated Parmesan cheese or a squeeze of fresh lemon juice for enhanced flavor.