Cook the Pasta:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions, usually about 8-10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.

Prepare the Shrimp and Sauce:

2. Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, seasoning them with salt and pepper. Cook for 2-3 minutes per side until the shrimp is pink and opaque. Remove the shrimp from the pan and set aside.
3. Sauté Garlic and Tomatoes: In the same skillet, add another tablespoon of olive oil and sauté the minced garlic for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and release their juices.

Assemble the Pasta:

4. Add Spinach and Broth: Add the spinach to the skillet, allowing it to wilt down. Pour in the chicken broth (or vegetable broth) and stir everything together, scraping up any bits from the bottom of the pan. Let the mixture simmer for 2 minutes.
5. Combine with Pasta: Add the cooked pasta to the skillet, tossing everything together to coat the pasta in the sauce. If needed, add a bit of the reserved pasta water to help the sauce come together.
6. Add Shrimp: Return the cooked shrimp to the skillet, tossing everything together until well mixed and heated through.

Finish and Serve:

7. Serve: Divide the pasta into bowls, topping with grated Parmesan and fresh basil leaves, if desired. Serve immediately while hot.