Wash the spinach thoroughly, and thaw the frozen shrimp in water.

In a pan, add olive oil, minced garlic, and chicken stock, and sauté over low heat.

Once the garlic starts to smell fragrant and sizzle, add the shrimp and sauté together.
Tip.Shrimp can turn rubbery if overcooked. Once the surface starts turning pink, lower the heat or adjust the timing so you don't overcook them.

Cook the pasta about 2 minutes less than the al dente time listed on the package.
Tip.Since the pasta will cook a bit more in the pan later, it's best not to fully cook it at this stage.

Add the cooked pasta to the pan, pouring in a little pasta water or water at a time, and sauté for about 1-2 minutes, mixing well so the sauce coats the noodles evenly.

Add the spinach and sauté for another 1-2 minutes.

Once the spinach has wilted down just enough, add the parmesan cheese and mix well to finish.
Tip.The key is not to overcook the spinach. I sautéed it for about 1-2 minutes, which kept the texture nice and the color vibrant.