Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the garlic and sauté for 1-2 minutes, until fragrant and lightly golden brown. (You'll know it's done when the smell of garlic fills the air.)

Add the shrimp to the pan and sauté for 2-3 minutes per side, until they're pink and slightly charred. (You'll hear a nice sizzling sound as they cook.)

Add the lemon juice, thyme, salt, and pepper to the pan and stir to combine. (You'll see the sauce come together and start to bubble.)

Add the chopped parsley to the pan and stir to combine. (You'll see the parsley start to wilt and add a burst of colour to the dish.)

Add the spinach leaves to the pan and stir to combine. (You'll see the spinach start to wilt and add a burst of nutrients to the dish.)

If using white wine, add it to the pan and stir to combine. (You'll see the sauce come together and start to simmer.)

Optional: Sprinkle with grated Parmesan cheese for an extra burst of flavour.