Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Add the shrimp to the skillet and cook for about 2-3 minutes, stirring occasionally, until they turn pink and opaque.

If using, pour in the white wine and let it simmer for 2 minutes to reduce slightly.

Add the cherry tomatoes and spinach to the skillet. Cook for another 2-3 minutes until the tomatoes soften and the spinach wilts.

Squeeze in the lemon juice and season with salt and pepper to taste. If the mixture seems dry, add a little reserved pasta water to achieve your desired consistency.

Add the drained pasta to the skillet. Toss everything together using tongs or a pasta fork until the pasta is well coated with the sauce.

Remove from heat and stir in the fresh parsley. Serve with grated Parmesan cheese, if desired.