Bring a large pot of water to a boil.
Add the olive oil and garlic to a pan. Let it cook for about a minute until it is fragrant.
Add the shrimp to the pan. Season the shrimp and saute until no longer pink.
Add the angel hair pasta to the boiling water.
Add the chicken stock to the shrimp and let cook for about 2 minutes.
Add the heavy cream and let it simmer for 5 minutes.
Add the lemon juice and lemon zest. Stir, then add the spinach.
Once the spinach has wilted, stir in the parmesan cheese, saving about a tablespoon for garnish. Simmer on low heat until the sauce thickens a bit.
When the pasta is done, drain and put it in a large bowl. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Top with the remaining parmesan and serve.