In a large skillet, heat olive oil over medium heat until shimmering. Add shrimp, red pepper flakes, paprika, Italian seasoning, and a pinch of salt. Cook for about 5 minutes until shrimp turns pink and opaque. Remove shrimp and set aside.

In the same skillet, add chopped tomatoes, fresh basil, spinach, and minced garlic. Sauté over medium heat for 3-5 minutes until spinach wilts and tomatoes release their juices.

While vegetables are cooking, bring salted water to a boil. Add pasta and cook until al dente, typically around 8-10 minutes. Drain pasta, reserving a cup of pasta water.

Lower the heat, add drained pasta to the skillet with vegetables. Toss together for about 2 minutes, adding reserved pasta water for desired sauce consistency.

Introduce the cooked shrimp back into the skillet, drizzle with additional olive oil, and stir to combine and warm through for about 2 minutes.

Remove from heat and serve immediately, garnishing with extra fresh basil if desired.