Once boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta water. Drain pasta in a colander and set aside.
Wipe pot clean and reserve.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Coarsely chop spinach.
Coarsely crush croutons in bag.
Pat shrimp dry.
Combine tomato, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
In another mixing bowl, combine 1 Tbsp. Parmesan (reserve remaining for sauce) and half the garlic (reserve remaining for spinach).
Wilt the Spinach
Return pot used to cook pasta to medium heat and add 1 tsp. olive oil.
Add spinach and remaining garlic to hot pan. Stir occasionally until spinach is wilted and garlic is aromatic, 1-2 minutes.
Make the Sauce
Add white wine to pot with spinach and stir occasionally until mostly evaporated, 1-2 minutes.
Add cream and reserved pasta water. Stir occasionally until thick enough to coat back of a spoon, 3-4 minutes.
Stir in remaining Parmesan and ¼ tsp. salt.
Remove from burner and toss pasta in sauce to coat.
Cook the Shrimp
In another mixing bowl, toss shrimp and cornstarch to combine.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan and flip occasionally until golden brown and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Add Parmesan-garlic mixture and toss to coat thoroughly. Stir until cheese is golden, 1 minute.
Remove from burner.
Plate dish as pictured on front of card, garnishing with tomato and croutons. Bon appétit!