Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente, typically 8-10 minutes. Once done, drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2-3 cloves of minced garlic and sauté for about 1 minute until fragrant and lightly golden.

Gently add 1 pound of shrimp to the skillet with the sautéed garlic. Cook for 3-4 minutes, stirring occasionally until the shrimp turn pink and opaque.

Stir in 4 cups of fresh spinach and 1 cup of halved cherry tomatoes. Sauté for another 2-3 minutes, until the spinach wilts and the tomatoes soften.

Add the drained pasta to the skillet, tossing everything gently to combine. Ensure the pasta is well-coated with the shrimp and vegetable mixture.

Before serving, sprinkle generously with freshly grated Parmesan cheese. Serve hot and enjoy your homemade Tomato Spinach Shrimp Pasta.