1-First, melt the 3 tablespoons unsalted butter in a large skillet over medium-low heat. This step builds the base flavor, so stir it gently as it melts.

2-Next, add the ½ cup finely chopped shallots and cook, stirring often, until they turn soft and translucent, which takes about 4 minutes keep an eye on them to avoid browning.

3-Then, toss in the 2 garlic cloves, finely chopped, and cook for another minute, stirring constantly to bring out that fresh aroma without letting it brown.

4-Now, pour in the 1 pint (2 cups) heavy cream along with the ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg, then bring it to a gentle boil. Let it cook uncovered, stirring now and then, until the cream thickens enough to coat a spoon, about 10 minutes it’s a simple way to get that perfect creamy texture.

5-Once thickened, stir in the ½ cup finely shredded Parmesan cheese until it melts smoothly into the sauce. Add the 2 pounds frozen cut leaf spinach, which you’ve thawed and squeezed very dry, and mix everything together until the spinach is well combined. Taste it and adjust the seasoning if needed, and if it looks a bit watery, cook it over medium-low heat until any extra liquid evaporates. Serve it warm, and remember, if you’re using fresh baby spinach, steam it first, drain it well, and chop it to about 2 packed cups for the best results.