Garlic Shrimp Spaghetti

Bring a large pot of water to a boil over high heat. Add pasta; cook according to package directions. Reserve 1 cup of the cooking water, then drain the pasta.

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Pat shrimp dry with paper towels. Add the shrimp to the pan; cook, flipping once, until pink and opaque, about 3 minutes. Stir in wine, lemon juice, garlic and crushed red pepper; cook, undisturbed, until fragrant and reduced slightly, about 1 minute. Using a slotted spoon or tongs, transfer shrimp to a plate, reserving the sauce in the pan.

Add the remaining 1 tablespoon oil to the pan with the sauce. Add tomatoes; cook over medium-high heat, stirring occasionally, until beginning to soften, about 30 seconds. Add spinach, in batches, stirring constantly until wilted, about 1 minute. Add the shrimp and any juices, the pasta, pine nuts, salt and pepper; stir until just combined. Stir in Parmesan and 1/4 cup of the reserved cooking water, adding additional cooking water in 1/4-cup increments as needed so that pasta is coated with sauce. Add butter; toss the mixture until the butter melts. Garnish with additional Parmesan and pine nuts, if desired.