1. Bring a large pot of salted water to a boil (100°C or 212°F), then cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.

2. Peel the shrimp, leaving their tails intact, and rinse them under cold running water. Use paper towels to pat the shrimp dry.

3. Heat 30ml (2 tablespoons) of olive oil in a large skillet over medium heat. Add the shrimp and cook until they turn pink, which should take about 2-3 minutes per side. Remove the shrimp from the skillet and set them aside for now.

4. In the same skillet, add the remaining 15ml (1 tablespoon) of olive oil. Add the chopped fresh spinach and cook until it wilts, which should take about 1 minute. Now add the cooked shrimp back into the skillet and toss everything together to combine the shrimp with the spinach.

5. In a separate saucepan, combine 475ml (2 cups) of chopped fresh tomatoes, or use 1 can of crushed tomatoes as an alternative. Add 60ml (1/4 cup) of olive oil, salt, and pepper to the saucepan. Let everything simmer over low heat for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

6. To serve, place the cooked pasta on a plate, top it with the shrimp and spinach mixture, and spoon the tomato sauce over the top. Finish by garnishing with chopped fresh dill, and enjoy your meal!