Spinach Shrimp Pasta

I have used precooked shrimp and just skip the first step of cooking the shrimp. I like it this way because then it isn't too shrimp flavored, but if you are a shrimp fan definitely use the raw shrimp.

1 lb shrimp, peeled and deveined
1 Tbs Olive oil
1 Tbs Butter
2 Cloves garlic, minced
1 tsp Salt
1/2 tsp Pepper
1 1/2 C Milk
1 1/2 C Chicken Broth
8 Oz Fettuccine Pasta
4 C Spinach
1 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/4 C Parmesan Cheese, grated

Melt butter and olive oil in a big pan. Add the garlic and shrimp, seasoning with the salt and pepper. Cook until the shrimp is pink. Remove shrimp and keep warm. In the same pan, add milk, broth, and pasta. Cook for 10 minutes, stirring occasionally. Once the pasta is al dente, add the spinach, salt, pepper, seasoning, and cheese. Mix until the spinach is wilted. Add the shrimp back in and stir till everything is covered with sauce. Eat with extra cheese if you like.