Boil a large pot of salted water. Add fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain the rest, and set aside.

In a large skillet over medium heat, add olive oil. Once hot, add shrimp, seasoning lightly with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add cherry tomatoes and cook for another 2-3 minutes until softened. Stir in spinach and let it wilt.

Lower the heat and pour in heavy cream, mixing well with the sautéed vegetables. Gradually add grated Parmesan, stirring continuously until melted and smooth. If the sauce is too thick, use reserved pasta water to thin it out.

Add the cooked fettuccine back to the skillet, tossing to coat in the sauce. Fold in the cooked shrimp and season with additional salt and pepper to taste.

Serve hot with a sprinkle of fresh basil on top.