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Bring a large pot of water to a boil.
Meanwhile mince the garlic, zest the lemon, chop the spinach and parsley, and juice the lemon.
Salt the pasta water well with 1-2 tablespoons of salt and cook the pasta. It will take 8-10 minutes depending on the shape used.
While the pasta cooks, melt the butter in a large skillet over low heat. Then add the garlic and cook until just fragrant, 30-60 seconds. You want the garlic to be fragrant and not browned.
Turn up the stove to medium high heat and add the red pepper flakes, Italian seasoning, lemon zest, and spinach. Cook just until beginning to wilt, about 1 minute.
Then add then add the shrimp only if the pasta is almost ready. You can take the spinach mixture off the heat to wait for the pasta if necessary.
When the pasta is al dente, reserve 2 cups cooking water, then drain and add it to the pan with the spinach shrimp mixture.
Add the parsley, lemon juice, sea salt and pepper, and toss together with just enough reserved cooking water to coat the pasta as a light sauce, and finish cooking the shrimp.
Serve immediately.