Rinse the shrimp with cool water and pat dry with paper towels. Sprinkle with salt and pepper and set aside.
Cook the pasta al dente according to package directions. Drain well, return to the pot, and toss with the olive oil if desired. Cover to keep warm.
While the pasta is cooking, coat a large nonstick skillet with olive oil cooking spray and preheat over medium high heat. Add the garlic, and stir-fry for 30 seconds, or until the garlic just begins to turn color. Add the shrimp and stir-fry for about 4 minutes, or until the shrimp turn opaque and any liquid that is released from the shrimp during cooking has evaporated.
Add the wine, lemon juice and oregano to the skillet and cook for about 2 minutes, or until the volume is reduced by half. Reduce the heat to medium, add the spinach, and stir-fry for a minute or 2, or just until the spinach is wilted. Stir in the roasted red peppers.
Add the pasta to the skillet. Place the chicken broth in a small bowl, and stir in the cornstarch. Pour the mixture over the pasta and toss gently for about 1 minute, or until the sauce thickens slightly. Add a little more broth if the mixture seems too dry.
Remove the skillet from the heat and serve hot, topping each serving with a tablespoon of Parmesan.