Bring a large pot of salted water to a rolling boil. Add the spaghetti or linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the shrimp and cook for 2-3 minutes until they turn pink and opaque.

Add the fresh spinach to the skillet and stir, cooking for about 1-2 minutes until wilted.

Toss in the drained pasta and halved cherry tomatoes, mixing everything thoroughly for about 2 minutes until heated through.

Remove from heat and sprinkle with Parmesan cheese if desired. Serve warm.