Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.

Season the shrimp: Pat shrimp dry. Season lightly with salt, pepper, and a pinch of red pepper flakes if you like heat.

Sear the shrimp: Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Transfer to a plate.

Soften the garlic: Reduce heat to medium. In the same skillet, add minced garlic. Cook 30–45 seconds until fragrant, stirring to prevent browning.

Build the sauce base: Pour in chicken broth. Simmer 1–2 minutes, scraping up any browned bits. Lower heat to medium-low.

Make it creamy: Whisk Greek yogurt and milk together in a small bowl to smooth it out. Stir the mixture into the skillet. Warm gently—do not boil—to keep the yogurt from curdling.

Add cheese and lemon: Stir in parmesan, lemon zest, and lemon juice. If the sauce seems thick, loosen with a splash of reserved pasta water.

Wilt the greens: Add spinach and stir until just wilted, 30–60 seconds.

Combine: Return shrimp to the skillet with any juices. Add the drained pasta and toss until coated. Adjust seasoning with salt and pepper.

Finish and serve: Sprinkle with parsley and an extra squeeze of lemon if desired. Serve hot.