Prepare the fettuccine according to the instructions on the package.
Meanwhile, in a large nonstick skillet, melt butter over medium-high heat; add shrimp and season with salt and pepper.
Stir in 1 clove minced garlic and continue to cook for 1 to 2 minutes, or until shrimp is pink and cooked through.
Remove shrimp from skillet and set aside.
Put the skillet back on the burner and heat olive oil over medium high heat.
Add halved cherry tomatoes and cook for 1 minute, or until just beginning to soften.
Stir in the rest of the garlic and cook for 20 seconds or until fragrant.
Stir in the chicken broth, cream cheese, milk, seasonings, salt, and pepper; bring to a boil.
Reduce heat; simmer 2 minutes, stirring constantly, until slightly thickened.
Stir in spinach and cook for 1 more minute.
Add shrimp and drained fettuccine to the skillet and toss to coat.
Remove from heat and stir in chopped parsley.