Bring a large pot of salted water to a rolling boil. Add 1 tbsp olive oil to prevent sticking. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

While the pasta cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tbsp olive oil, garlic powder, red pepper flakes (if using), salt, and black pepper.

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside.

In the same skillet (no need to clean), add 2 tbsp olive oil and reduce heat to medium. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, for 5-7 minutes until they begin to soften and burst.

Pour in the white wine (or chicken broth if omitting wine) and vegetable broth. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly. Stir in the dried oregano and black pepper.

Add the cooked and drained pasta to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Add the fresh spinach and cook, tossing constantly, until it wilts, about 1-2 minutes.

Stir in the cooked shrimp, grated Parmesan cheese, and fresh lemon juice. Toss gently to combine and heat through for about 1 minute.

Taste and adjust seasoning if needed.

Divide the pasta among serving plates. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.