Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch slices. Roughly chop spinach.

Heat a large non-stick pan over medium-high heat.Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels.When the pan is hot, add 2 tbsp (4 tbsp) butter, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Add 3/4 tsp (1 1/2 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) garlic salt. Cook, stirring frequently, until fragrant, 30 sec.Transfer shrimp to a plate.

Meanwhile, add fusilli to the boiling water. Cook, stirring occasionally, until tender, 9-11 min.Reserve 1/2 cup (1 cup) pasta water, then drain and return fusilli to the same pot, off heat.

Reheat the same pan (from step 2) over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.

Add crushed tomatoes, 1 tbsp (2 tbsp) balsamic glaze, 3/4 tsp (1 1/2 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) garlic salt to the same pan. Season with pepper, then stir to combine.Once simmering, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 5-6 min.

Add sauce, spinach, any shrimp juices from the plate, half the Parmesan and half the reserved pasta water to the pot with fusilli. (TIP: For a lighter sauce, add additional pasta water as needed.)Season with salt and pepper, to taste, then stir until spinach wilts, 1-2 min.Divide fusilli between bowls. Top with shrimp.Sprinkle remaining Parmesan over top.