Prepare the ingredients by peeling and deveining the shrimp, mincing the garlic, halving the cherry tomatoes, zesting and juicing the lemon, and chopping the parsley.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sauté for 1 minute until fragrant. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.

Add the cherry tomatoes to the skillet and cook for another 2 minutes. Then add the baby spinach, lemon juice, and lemon zest, stirring until the spinach wilts, about 1-2 minutes.

Remove from heat, garnish with chopped parsley, and serve over cooked rice or quinoa.