Pat the shrimp dry with paper towels — dry shrimp sear instead of steam. Season with the salt, black pepper, and red pepper flakes.

Heat 2 tablespoons of the olive oil in the large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and sear 1–2 minutes per side, until pink, opaque, and loosely curled. Transfer to a plate — they'll finish in the broth later.

Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the sliced garlic; cook 1 minute, stirring, until pale gold — not brown, which tastes bitter. Add the cherry tomatoes and cook, stirring occasionally, until they start to blister and slump, 3–4 minutes.

Stir in the cannellini beans, navy beans, and the chicken broth, scraping up the browned bits. Bring to a lively simmer and cook 2–3 minutes until the broth is slightly reduced and everything is heated through.

Add the spinach a handful at a time, stirring until it wilts into the broth. Squeeze in the lemon juice, stir in the Parmesan, and return the shrimp (plus any juices from the plate) to the skillet. Simmer 1–2 minutes until the shrimp are just heated through and the broth tastes bright and garlicky.

Shower with parsley and extra red pepper flakes. Serve straight from the skillet with lemon wedges and plenty of crusty bread for scooping up the broth.