In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Season the ribeye steaks with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest.

In the same skillet, add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, reduce the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Add the cream cheese and heavy cream, stirring until smooth and combined.

Stir in the fresh spinach and chopped artichoke hearts. Cook until the spinach wilts, about 2-3 minutes.

Add the cooked pasta and shrimp to the skillet. Stir in the grated Parmesan cheese and red pepper flakes, if using. Toss everything together until well coated and heated through.

Slice the ribeye steaks and serve them alongside the creamy spinach artichoke shrimp pasta. Garnish with fresh parsley.