Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water and drain the rest. Set aside.

Step 2: Cook the Shrimp : Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to skillet and cook 2–3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.

Step 3: Make the Creamy Lemon Garlic Sauce : In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant. Pour in heavy cream and chicken broth; stir well. Add lemon zest, lemon juice, red pepper flakes, and Parmesan cheese. Stir to combine. Simmer gently for 3–4 minutes until the sauce thickens slightly.

Step 4: Add Spinach and Combine : Add fresh spinach to the sauce and cook until wilted, about 1–2 minutes. Return shrimp to the skillet and toss to coat in the sauce. Add cooked pasta and toss everything together, adding reserved pasta water as needed to loosen the sauce. Taste and adjust seasoning with salt and pepper.

Step 5: Serve : Plate pasta in shallow bowls. Garnish with chopped parsley, extra Parmesan, and an optional lemon wedge. Serve immediately with a side salad or crusty garlic bread.