Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook 8 oz (225 g) of pasta according to the package instructions until al dente. Before draining, reserve ½ cup of the starchy pasta water. You'll use this later to make the garlic butter sauce beautifully silky.

Step 2: Cook the Shrimp

1. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the peeled and deveined shrimp, salt, and red pepper flakes. Cook for approximately 2–3 minutes per side, depending on their size, until the shrimp are pink, opaque, and cooked through. Transfer to a plate and set aside.

Step 3: Make the Creamy Garlic Butter Sauce

1. Reduce the heat to medium-low and melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly so it doesn't burn.
2. Stir in the lemon juice, lemon zest, heavy cream, and a splash of reserved pasta water. Warm gently, then remove from the heat and stir in the grated Parmesan cheese until smooth.

Step 4: Add the Baby Spinach

1. Return the skillet to low heat and add 1 cup of fresh baby spinach. Stir gently for 1–2 minutes until the spinach has wilted into the creamy garlic butter sauce.

Step 5: Combine and Serve

1. Add the cooked pasta to the skillet and toss until every strand is coated in the garlic butter sauce. Add a little more reserved pasta water if needed to loosen the sauce.
2. Return the cooked shrimp to the skillet and toss gently until warmed through.
3. Serve immediately with extra Parmesan cheese and a squeeze of fresh lemon, if desired.