Bring a medium pot of salted water to a boil. Wash and dry produce.

Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the garlic powder, salt, and pepper.

Heat a large drizzle of oil in a large pan over high heat. Add shrimp; cook, stirring occasionally, until opaque and almost cooked through, 2-3 minutes.

Add spinach; cook, stirring occasionally, until spinach is wilted and shrimp are cooked through, 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 servings), then drain. (Reserve pot.)

Return 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 seems too thick.

Add ravioli and shrimp and spinach mixture to pot with sauce. Cook, stirring, until ravioli are coated in a creamy sauce and shrimp are cooked through.

Divide ravioli and shrimp between plates. Top with remaining Parmesan and as many chili flakes as you like. Serve.