1. Begin by boiling the spinach for 2-3 mins. Then remove and shock the spinach in an ice water bath. Once spinach is cool, pat dry and set in a bowl and set aside. Next, cut and season shrimp to taste with Cajun seasoning. Under medium heat, add avocado oil and cook your shrimp and cook for 30 seconds on each side. Remove and set aside.
2. Add butter, onions and chicken bouillon. Cook for 1-2 mins then add flour and mix to create a roux. Add in chicken stock and cook for 1 min. Add half and half and bring to a boil then reduce it down to a simmer. After a few mins, your mix should thicken up. On a low heat, add in mozz cheese, parm and cream cheese. Then add in parsley and mix.