Cook pasta as directed on package for al dente; drain and set aside. Meanwhile, remove spinach from freezer and allow to thaw.
Heat oil in large skillet over medium. Mince garlic and add to hot oil. Cook for 1-2 minutes or until fragrant.
Add undrained tomatoes and 1 teaspoon of lemon zest. Stir and cook for 2-3 minutes. Remove from stove and set aside.
Add shrimp to baking dish. Squeeze excess liquid from thawed spinach and disregard. Add drained spinach, feta, tomato mixture, and cooked pasta to shrimp; stir to combine. Sprinkle with bread crumbs.