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Bring a large pot of salted water to a boil.
Heat the oil in a large skillet over medium heat. Add the shallots and cook until soft and caramelized, about 5 minutes. Stir in the garlic, red pepper flakes and pinch salt/pepper.
Add in the spinach and cook until wilted.
Meanwhile, add the pasta to the salted water and cook for a little more than half of the recommended time. For instance, if al dente is 10 minutes, cook for 6.
Add the slightly uncooked pasta to the skillet along with 2 ladles of pasta water. The pasta water has starches to help the sauce cling to the pasta, so don't substitute regular water. Bring to a simmer and cook, stirring often, until the water has evaporated. Add more pasta water, one ladle at a time (might only need 1-2 more), until pasta is al dente/cooked through.
Stir in the parmesan cheese and season to taste, if needed.