Boil salted water in a large pot and add your fettuccine or linguine. Cook according to package instructions until al dente, reserve 1 cup of pasta water, then drain the rest.

In a large skillet over medium heat, melt the butter. Season the shrimp with salt and pepper, then add to the skillet. Cook until they turn pink, about 3-4 minutes per side. Remove shrimp and set aside.

In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and let it simmer while stirring gently.

Stir in the freshly grated Parmesan cheese, letting it melt into a creamy delight. Next, add fresh baby spinach and allow it to wilt.

Return the cooked shrimp to the skillet along with the drained pasta. Gently toss together, adding reserved pasta water until you reach desired creamy consistency.

Plate your shrimp pasta and garnish each serving with extra Parmesan and a sprinkle of cracked black pepper.