Bring a large pot of salted water to a boil. Wash and dry produce.

Halve tomatoes.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes.

Stir in half the garlic powder (you’ll use the rest later) and cook until fragrant, 30 seconds.

Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan.

Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in pan used for panko over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Drain and set aside.

While penne cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant, 30 seconds.

Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.

At the end of this step, stir in shrimp until coated.

Stir drained penne into pan with sauce until thoroughly coated. (TIP: If needed, add a splash or two of reserved pasta cooking water until everything is coated in a creamy sauce.) Taste and season with salt and pepper.

Divide pasta between bowls and top with Parmesan. Sprinkle with as many garlic butter breadcrumbs as you like. Add a pinch of chili flakes to taste and serve.