Preheat your oven to 375°F (190°C).

In a large skillet, drizzle in the olive oil and heat over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and golden.

Add the cooked shrimp to the skillet and stir. Cook for an additional 2-3 minutes or until the shrimp are heated through.

In a large mixing bowl, combine the shrimp mixture with ricotta, half of the mozzarella, Parmesan, thawed spinach, and Italian seasoning. Mix thoroughly, then season with salt and pepper.

Lay out a flour tortilla and spoon a generous amount of the shrimp mixture onto the center. Roll it up tightly from the bottom upwards. Repeat with remaining tortillas and filling.

Pour a thin layer of Alfredo sauce into a baking dish, spreading it evenly. Place rolled tortillas seam-side down in the dish.

Pour the remaining Alfredo sauce over the top, ensuring every roll is covered.

Sprinkle the remaining mozzarella cheese on top.

Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.

Let cool for a few minutes, then garnish with chopped parsley before serving.