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Thaw 1 pound raw large shrimp if frozen, then peel and devein. Pat the shrimp dry and season with 1/4 teaspoon kosher salt.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the shrimp and sauté until cooked through, 3 to 4 minutes. Add 1 (15-ounce) jar Alfredo sauce and 3 cups baby spinach, and cook until the sauce is warmed through and the spinach is wilted, about 3 minutes. Serve over cooked fettuccine or zucchini noodles and garnish with 1/4 cup grated Parmesan cheese.