In a large pot or Dutch oven, heat milk over medium heat. When milk starts to simmer whisk in Parmesan Reggiano cheese.
Season with a few shakes of fine sea salt and 1/2 teaspoon freshly ground pepper. Stir in green beans, tomatoes and creamed spinach. Reduce heat to low.
In a large frying pan melt butter over high heat. Add garlic and shrimp. Toss shrimp in butter and garlic sauce until they are opaque pink and start curl. Remove from heat.
Toss cooked pasta shells into the milk and cheese mixture and coat well. Spoon a generous portion of shell mixture onto each serving dish. Top with a couple of shrimp and extra Parmesan Reggiano cheese. Enjoy your Creamed Spinach Shells and Cheese!
If you've tried this recipe, come back and let us know how it was!