Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Reserve 1 cup pasta water, then drain.

While the pasta cooks, pat the shrimp dry and season with Italian seasoning, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes on each side until pink. Remove and set aside.

In the same skillet, reduce heat to medium and melt the butter.

Add the minced garlic and cook for 1 minute until fragrant.

Pour in heavy cream and chicken broth (or pasta water). Stir and bring to a gentle simmer.

Add the Parmesan cheese and whisk until the sauce becomes smooth and creamy.

Add salt and pepper to taste.

Add the spinach and stir until wilted.

Add the cooked fettuccine into the skillet and toss to coat thoroughly.

Add the shrimp back into the skillet and combine everything gently.

If the sauce becomes too thick, add a splash of pasta water.

Taste and adjust seasoning, then serve hot.