Shrimp and Pasta with Tomatoes, Lemon and Spinach

I have been a bit delayed in posting this and honestly I looked at the picture and I am considering making it again for dinner...  putting the ingredients on my grocery list right now.
 
Source: Bev Cooks Blog

Ingredients (2 servings):

1/2 pound extra large shrimp, thawed, peeled and deveined
2 tsp lemon zest, divided
1 pinch crushed red pepper
1 sprig fresh thyme, leaves removed and chopped
1 sprig fresh oregano, leaves removed and chopped
2 basil leaves, torn
2 Tbs. extra-virgin olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
4 cups baby spinach
2 Tbs. lemon juice (or more!)
1/2 pound angel hair pasta
coarse salt and freshly ground pepper

Instructions:

1. On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.

2. Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and sauté for 2 minutes.

3. Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.

4. In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.