Begin by filling a large pot with water, bringing it to a rolling boil. Add salt and penne pasta. Cook according to package instructions until al dente, then drain and set aside.

In a large skillet, heat oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.

Add the shrimp to the skillet and cook for 3-5 minutes until pink and opaque. Remove and keep warm while making the sauce.

In the same skillet, lower the heat and pour in the heavy cream. Gradually stir in grated cheese until a smooth sauce forms.

Add the fresh spinach into the creamy sauce and let it cook for 2-3 minutes until wilted.

Return the cooked shrimp to the skillet along with the drained penne pasta. Toss gently to coat everything in the sauce.

Taste and season with salt and pepper. Serve hot, garnished with additional cheese or fresh herbs if desired.