Shrimp Pasta with Tomatoes, Lemon and Spinach

I found this recipe at BevCooks.com and adjusted it to suit my taste. It is amazingly simple and delicious!

Ingredients: 
1 pound extra large shrimp, thawed, peeled, deviened and tails cut off
lemon zest from one lemon
1 pinch crushed red pepper
1 sprig fresh thyme, leaves removed and chopped
1 sprig fresh oregano, leaves removed and chopped
2 basil leaves, torn
2 T coconut oil or extra virgin olive oil
4 cloves garlic, minced
1 cup cherry tomatoes, halved
4 cups baby spinach
2 T lemon juice
1/2 pound angel hair pasta or Banza Chickpea Pasta
1/2 c water (can use water from the water you boil your pasta in)
coarse salt and freshly ground pepper

Directions:
On a plate, sprinkle the shrimp with the crushed red pepper, half the lemon zest, the chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.
Heat the oil in a medium skillet over medium-high. Add the garlic and cook for 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.
Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.
In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. If using Banza pasta, follow the directions on the box. Remove 1/2 cup of the pasta water and add to the shrimp in the pan. Add spinach and cook until it is wilted.  Squeeze a lot of lemon juice right in the shrimp dish. Season with coarse salt and pepper.  
Drain the rest of the pasta in a colander. Serve shrimp dish over pasta.
*Can serve it with more lemon juice, crusty bread and fresh parmesan cheese, unless you are like me and don't do dairy or gluten. Then enjoy it as is because it is delicious!

Makes 4 servings