Bring a large pot of salted water to a boil and add the penne pasta. Cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

In a large skillet, combine mozzarella and Parmesan cheese with heavy cream over low heat. Stir until melted and smooth, about 5 minutes.

Add the shrimp to the skillet and raise the heat to medium. Cook for about 4-5 minutes until the shrimp turn pink and opaque.

Gently fold in the fresh spinach and cook for 2-3 minutes until it wilts.

Add the drained penne pasta to the skillet, tossing it with the sauce. Mix thoroughly for about 2 minutes.

Plate immediately and optionally sprinkle extra grated cheese on top. Serve with garlic bread or a crisp salad.