Cook the spaghetti according to the directions on the package; drain and set aside.
Meanwhile, heat olive oil and butter in a large non-stick skillet. Add shrimp, garlic, green onions, tomatoes, and basil. Season with salt and pepper, and add half of the lemon juice.
Continue to cook for 4 minutes or until the shrimp is pink and the tomatoes are tender. Add spinach and the rest of the lemon juice.
Continue to cook for 1 more minute, stirring frequently, or until the spinach is wilted. Add in the cooked spaghetti and toss to coat. Taste for salt and pepper and adjust.
Garnish with parmesan and serve immediately.
Notes
Pasta Choice: Opt for whole-grain spaghetti for added fiber, or you can also use low-carb or gluten-free pasta.
Enhance the Lemon Flavor: Add grated lemon zest for a deeper citrus note.
Cooking the Shrimp: Do not overcook the shrimp because they turn rubbery if overdone.
Add Heat: Consider adding red pepper flakes for spice.
Swap Proteins: Use chicken or salmon instead of shrimp.
Additional Veggies: Add chopped broccoli, snap peas, or asparagus.
Creamy Twist: Add light cream or coconut milk for a creamier texture.