In a large skillet, heat 2 tablespoons of olive oil over medium-low heat for about 2 minutes until shimmering.

Add peeled and deveined shrimp, red pepper flakes, paprika, Italian seasoning, and salt. Cook for about 5 minutes until shrimp is pink and opaque, then remove from skillet.

In the same skillet, sauté the chopped tomatoes, spinach, and minced garlic over medium heat for 3-5 minutes until spinach wilts and tomatoes soften.

In a large pot, bring salted water to a boil. Add penne pasta and cook according to package instructions (10-12 minutes). Reserve a little pasta water, then drain.

Reduce skillet heat to low, add drained pasta to the sautéed vegetables, and toss gently to combine.

Return cooked shrimp to the skillet, mixing everything until combined. If dry, add a splash of reserved pasta water and heat through for 2 minutes.

Taste and adjust seasoning with salt, pepper, or olive oil. Let rest for a minute before serving.