• Bring a medium pot of salted water to a boil. Wash and dry produce. • Rinse shrimp* under cold water, then pat dry. Season all over with half the garlic powder, salt and pepper. • Add a large drizzle of oil to a hot large pan. Add shrimp; cook, stirring occasionally, until opaque and almost cooked through, 2-3 minutes. • Add spinach; cook, stirring occasionally, until wilted, 1-2 minutes. (TIP: If the spinach doesn’t fit all at once, add handfuls at a time until all of it wilts down.) Remove from heat.

• Once water is boiling, gently add ravioli to pot; reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4), then drain. (Reserve pot.)

• Return empty pot used for ravioli to medium-low heat. Add cream sauce base, cream cheese, half the Parmesan, and remaining garlic powder; whisk to combine. Cook, whisking, until smooth, 2-3 minutes. TIP: Add splashes of reserved pasta cooking water if sauce becomes too thick.

• Add drained ravioli and shrimp and spinach mixture to pot with cream sauce. Cook, stirring, until ravioli are coated in a creamy sauce and shrimp are cooked through. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper if desired. • Top ravioli with remaining Parmesan and as many chili flakes as you like. Serve. ***Shrimp are fully cooked when internal temperature reaches 145°.***