Boil a salted pot of water for the pasta. Cook it al dente according to package directions.

Meanwhile, add the oil and butter to a skillet over medium-high heat.

Add the garlic once the pan is hot, and cook it for about 30 seconds.

Stir in the tomatoes, chicken broth, and Italian seasoning. Cook until the tomatoes start to lose their shape (about 5 minutes).

Add the shrimp to the pan, followed by the spinach. Reduce heat to medium.

Let it cook for about 5 minutes, stirring/turning the shrimp until cooked through and the spinach has wilted.

Season with salt & pepper as needed. Toss with the drained spaghetti. If needed, add a bit of the hot pasta water for more liquid in the sauce.