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Bring a large pot of water to a boil and season well with salt. Cook the fettuccini according to the package directions or until al dente. Reserve about one cup of the pasta cooking liquid and drain the rest.Meanwhile, in a large sauté pan over medium heat, melt the butter and add in the shrimp and garlic. Season with salt and pepper and cook for two to three minutes, flipping the shrimp halfway through. Remove the shrimp from the pan and set aside on a plate. Carefully pour in the cream and bring to a simmer. Cook for five minutes or until the cream has reduced by about a quarter.Stir in the Parmigiano-Reggiano cheese, spinach, and sundried tomatoes as well as the cooked shrimp and fettuccini. Toss to combine, adding a splash of the reserved cooking liquid to thin out the sauce. You want the sauce to be slightly thinner in the pan than you’d like as it will thicken up once plated.Stir through the parsley and serve immediately topped with more pepper, parsley, and Parmigiano-Reggiano. Enjoy!