Start by boiling the penne pasta in salted water until al dente. Drain and set aside. Reserve ½ cup of the pasta water in case you need to thin the sauce later.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and cook until they turn pink and opaque—about 3-4 minutes depending on their size.

Toss in the spinach with the shrimp. Stir gently until the leaves wilt and reduce in volume, about 2 minutes.

Reduce the heat to low. Pour in the heavy cream and stir to combine. Add in the cream cheese and Parmesan, whisking until smooth and melted. If the sauce seems too thick, add a splash of the reserved pasta water to reach the desired consistency.

Add the cooked penne to the skillet and toss everything together to coat in the creamy cheese sauce. Season with salt, pepper, and a sprinkle of red pepper flakes for a touch of heat.

Plate the pasta in bowls, garnish with more Parmesan if desired, and serve immediately. A crisp green salad or garlic bread makes a great side.