Preheat your oven to 375°F (190°C).

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced cloves of garlic and sauté for about 1 minute.

Add 2 cups of cooked shrimp to the skillet and cook for 2-3 minutes until heated through.

In a large bowl, mix the shrimp with 1 cup of ricotta cheese, half of the shredded mozzarella, ½ cup of Parmesan, 1 cup of thawed spinach, and 1 teaspoon of Italian seasoning.

Lay a tortilla flat, fill with the shrimp mixture, and roll tightly from the bottom.

Pour a layer of Alfredo sauce into a baking dish.

Place the rolled tortillas seam-side down in the dish.

Pour the remaining Alfredo sauce over the rolled tortillas.

Sprinkle the remaining shredded mozzarella cheese over the top.

Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes until bubbly and golden.

Let rest for a few minutes, then garnish with chopped parsley and serve.