Cook the linguine according to the directions listed above. Drain the pasta, and immediately toss it with the 3 tbsp extra virgin olive oil, baby spinach, and tomatoes. The residual heat from the pasta will cook the tomatoes and spinach ever so slightly and take the raw edge off.
Saute the shrimp with the garlic, old bay, red pepper flakes, and toss it with your pasta. Grate some parmigiano on top, and eat! Mmm…now I want some pasta. Thanks for reading!