Begin by boiling a large pot of salted water over high heat. Once boiling, add the penne pasta and cook according to package instructions until al dente, around 10-12 minutes. Drain and set aside, reserving a small cup of pasta water.

In a spacious skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and golden.

Introduce the shrimp into the skillet, seasoning lightly with salt and pepper. Cook for 3-5 minutes, turning occasionally, until the shrimp turns pink and opaque.

Fold in the fresh spinach and stir continuously for 2-3 minutes until it wilts down.

Pour in the cream (or milk) while reducing the heat to low, stirring gently. Then add the cheese, allowing it to melt into the sauce for 2-3 minutes.

Toss the cooked penne pasta into the skillet, ensuring it's well-coated with the creamy sauce. Add reserved pasta water if needed for consistency.

Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with extra cheese or fresh herbs if desired.