Bring a large pot of salted water to a boil and add the penne pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook for 3-4 minutes until pink and opaque. Remove shrimp from skillet.

In the same skillet, add more olive oil if needed and toss in minced garlic. Sauté for about 30 seconds, then stir in 1 cup of cream and 1 cup of grated Parmesan cheese. Stir until melted and smooth.

Add the drained penne pasta, sautéed shrimp, and 4 cups of fresh spinach to the cheese sauce. Toss gently and cook for another 2-3 minutes until spinach wilts.

Plate immediately, sprinkle with additional Parmesan, and serve hot.