Heat ½ cup oil in large skillet over medium-high heat. Add the garlic and cook until starting to brown on both sides, about 1 minute. Add the tomatoes, salt, pepper flakes, sugar and a generous amount of black pepper. Sauté until the tomatoes burst and release their juices and a chunky sauce forms, pressing with a spoon to mash some tomatoes, about 10 minutes. Add the spinach and cook just until wilted, stirring occasionally. Remove from the heat.

Meanwhile, pat shrimp dry. Place in a small bowl, sprinkle with salt, pepper, red pepper flakes and smoked paprika (if using). Set aside.

Cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite. Drain the pasta. Add the pasta to the sauce and cook over medium heat until coated. Transfer to a shallow bowl. Sprinkle generously with grated cheese and toss. Season to taste with salt and pepper. Cover to keep warm.

Rinse the skillet and wipe dry. Add enough oil to cover the bottom and heat over medium-high heat. Add the shrimp and sauté until beginning to curl and almost cooked through, watching carefully, about 30 seconds on each side. Arrange shrimp atop the pasta. Garnish with basil and serve, passing more cheese at the table.