Shrimp pasta with tomatoes, lemon and spinach

Pasta and macaroni Italian cuisine

½ 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!) ½ pound angel hair pasta coarse salt and freshly ground pepper