Preheat the oven to 400°F (200°C).

In a 9x13-inch baking dish, combine the cherry tomatoes, minced garlic, and 1/4 cup of olive oil. Season with salt and pepper and toss to coat.

Place the block of feta in the center of the baking dish. Drizzle with the remaining 1/4 cup of olive oil and sprinkle with red pepper flakes.

Bake for 30 minutes until the tomatoes have burst and the feta cheese is softened.

While the feta bakes, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Remove the baking dish from the oven and arrange the shrimp in an even layer among the tomatoes.

Return the dish to the oven and bake for 8 to 10 minutes until the shrimp are pink and opaque.

Remove from the oven and immediately stir in the baby spinach until slightly wilted.

Use a fork to mash the feta and tomatoes, stirring until they form a creamy sauce.

Add the cooked pasta, fresh basil, and lemon zest to the dish. Toss thoroughly, adding reserved pasta water in small increments to achieve your desired sauce consistency.

Garnish with extra basil if desired and serve hot.