Bring a large pot of water (with salt and olive oil) to boil. Make the sauce while you wait for the water to boil.
In a large, heavy-bottomed skillet (one big enough to hold all the veggies and pasta), heat olive oil. Add garlic and quickly sauté, being careful not to burn it (about 30 seconds). Add six or seven anchovy fillets (I use flat, in olive oil) and crushed red pepper (to taste). Use the back of your spoon to mash the anchovies. It should only take a few minutes, but they will melt.
Add sliced red onion and cook until softened and slightly browning. Add quartered cremini mushrooms and cook until soft. Add a few diced tomatoes (I used 5 medium ones) and a pint of halved cherry tomatoes and about a quarter cup of chopped parsley. Reduce heat to low and cook for about 20 minutes, gently mashing some of the tomatoes as the sauce cooks. Season with salt, pepper, and a bit of sugar if the sauce is too acidic.
In a smaller skillet, heat two tablespoons of butter over medium high. Add shrimp (seasoned with salt and pepper), in batches until just cooked through. This step is optional. If you don't want to mess up a second skillet, just add the shrimp directly to the sauce during step 6.
Cook the angel hair pasta until al dente. Reserve about 1 cup of the pasta water. Drain.
Add the pasta water and one tablespoon of butter (butter is optional but delicious) to the sauce and cook for about 10 more minutes until the liquid is slightly reduced and thickened. Add baby spinach and shrimp (raw or cooked...if raw, you'll need to add a few minutes of cooking time.) Once the spinach has wilted and the shrimp are cooked through, add pasta to the sauce and toss with tongs until well coated.
Divide pasta between plates and arrange tomatoes, mushrooms, and shrimp on top. Add a few parsley leaves or parmesan cheese as garnish (if desired.) Enjoy!
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