Boil the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain.

Season the shrimp: Pat shrimp dry. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes if you like heat.

Sear the shrimp: Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque. Transfer to a plate. Do not overcook.

Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil. Add shallot and cook 2 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Add remaining red pepper flakes if using.

Deglaze: Pour in the white wine and let it bubble for 1–2 minutes, scraping up browned bits. Add chicken broth and simmer 2 more minutes to reduce slightly.

Blend the creamy base: In a blender, combine cottage cheese, Greek yogurt, 1/4 cup Parmesan, lemon zest, and a pinch of salt. Blend until completely smooth and silky.

Build the sauce: Lower the skillet heat to medium-low. Stir in the blended mixture. Warm gently, stirring, until glossy and thickened slightly, 2–3 minutes. Do not let it boil.

Add greens (optional): Stir in spinach and cook 1 minute until just wilted.

Toss with pasta: Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce is loose and creamy. Aim for a shiny, silky coating, not a heavy pool.

Return the shrimp: Add shrimp and any juices. Squeeze in 1–2 teaspoons fresh lemon juice and season to taste with salt and pepper.

Finish and serve: Turn off heat. Sprinkle in the remaining 1/4 cup Parmesan and the chopped herbs. Toss once more. Serve hot with extra Parmesan and a crack of black pepper.