Bring a large pot of salted water to a rolling boil over high heat. Add the 8 ounces of uncooked spaghetti, stirring occasionally, and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, reserve a cup of pasta water, then drain the spaghetti and set it aside.

In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat until melted. Add 4 cloves of minced garlic, stirring vigorously for about 30 seconds, or until fragrant and golden.

To the skillet, add 10 ounces of halved grape tomatoes, 1/4 cup of chicken broth, and 1/4 teaspoon of Italian seasoning. Stir and let it cook for about 5 minutes, until the tomatoes soften and release their juices.

Lower the heat to medium and gently stir in 1 pound of thawed and peeled shrimp along with 2 cups of packed fresh baby spinach. Cook for about 5 minutes, stirring occasionally.

Once the shrimp is cooked, season the dish with salt and pepper to taste. Add the drained spaghetti into the skillet, tossing everything together. Mix in the reserved pasta water if a saucier consistency is desired.