Season the ribeye steaks generously with salt and pepper on both sides.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the ribeye steaks to the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the skillet and let rest for a few minutes.

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Stir in the sweet chili sauce, coating the shrimp evenly. Cook for an additional minute, then remove from heat.

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

In the same pot, melt the butter over medium heat. Add the fresh spinach and sauté until wilted. Stir in the heavy cream and bring to a simmer. Add the grated Parmesan cheese and stir until melted and smooth.

Add the cooked spinach noodles to the creamy sauce and toss to coat.

Divide the creamy spinach noodles among plates. Top each serving with a ribeye steak and spoon the sweet chili shrimp over the top.

Garnish with additional Parmesan cheese, if desired, and serve immediately.