Thinly slice or mince garlic.
Rinse shrimp; pat dry with paper towels.
Finely shred 1 tsp. peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice.
Cook pasta according to package directions.
Meanwhile, in 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minutes.
Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque.
Add spinach and drained pasta; toss just until spinach begins to wilt. Stir in Italian seasoning, lemon peel, and 2 Tbsp. of the lemon juice.
Season to taste with salt and pepper. Top with fresh dill. Serve at once.