Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Shrimp : In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with lemon pepper and a pinch of salt, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.

Step 3: Prepare the Lemon Butter Base : In the same skillet, reduce the heat to medium. Add butter and minced garlic, sautéing for 1 minute until fragrant and lightly golden.

Step 4: Make the Cream Sauce : Pour in the heavy cream and chicken broth, stirring gently. Add lemon zest, lemon juice, and black pepper. Let it simmer for 2–3 minutes to slightly thicken.

Step 5: Add Cheese and Spinach : Gradually whisk in Parmesan cheese until the sauce becomes smooth and creamy. Stir in spinach if using, allowing it to wilt for 1–2 minutes.

Step 6: Combine Everything : Add the cooked penne to the sauce, tossing to coat evenly. Add a splash of reserved pasta water if the sauce seems too thick. Return the shrimp to the pan and stir gently to combine.

Step 7: Serve : Plate the pasta and top with extra Parmesan, a sprinkle of fresh parsley, and a squeeze of lemon juice for added freshness.