Bring a large pot of salted water to a rolling boil over high heat. Add the uncooked spaghetti to the boiling water and cook according to package instructions until al dente, typically about 8-10 minutes. Reserve a cup of pasta water, then drain the spaghetti.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add 3 cloves of minced garlic and sauté for about 30 seconds until fragrant.

Add the halved grape tomatoes to the skillet, along with ½ cup of chicken broth and 1 tablespoon of Italian seasoning. Cook for about 5 minutes, stirring occasionally.

Incorporate 1 pound of uncooked shrimp and 4 cups of fresh baby spinach into the skillet. Lower the heat to medium and cook for approximately 5 minutes, stirring gently.

Season with salt and pepper to taste. Add the drained spaghetti to the skillet and toss everything together gently, adding reserved pasta water if necessary.

Serve hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped fresh basil.