Bring a large pot of salted water to boil and add fettuccine. Cook according to package directions until al dente, then drain (save 1/2 cup pasta water just in case). Meanwhile, pat your shrimp completely dry with paper towels—this helps them get golden instead of steaming.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, add garlic and onion, stirring constantly for about 1 minute until fragrant. Don't walk away here—garlic burns fast and tastes bitter.

Add the shrimp to the pan and cook for 2-3 minutes per side until they turn pink and opaque. I watch mine like a hawk because overcooked shrimp gets rubbery and nobody wants that. As soon as they're done, transfer to a plate.

Reduce heat to medium and add cherry tomatoes to the same skillet. Let them cook for about 2 minutes, stirring occasionally until they start releasing their juices. Pour in heavy cream and chicken broth, stirring well to combine everything together.

Bring the sauce to a gentle simmer and cook for 3-4 minutes until it thickens slightly. Stir in Parmesan cheese, oregano, red pepper flakes, salt, and black pepper. Taste and adjust seasonings—honestly, I usually add a tiny bit more red pepper because I like it spicy.

Add the cooked shrimp back to the skillet and toss gently to coat. Dump in the fresh spinach and stir until it wilts completely, about 1 minute. If your sauce seems too thick, add reserved pasta water a tablespoon at a time until you get the consistency you want.

Add the drained pasta to the skillet and toss everything together until well coated. Serve immediately while it's steaming hot, and watch your family dig in like you're a professional chef.