Boil the fettuccini pasta according to package directions until al dente.

Drain the pasta and set aside.

Cook the shrimp in a pan until pink and opaque.

Add the mushrooms and spinach to the pan with the shrimp and cook until softened.

In a large pot or pan, combine the cooked pasta, shrimp, mushrooms, and spinach.

Pour in the Alfredo sauce, half a can of cream of mushroom soup, and half a can of cream of chicken soup.

Mix all ingredients together thoroughly until well combined and heated through.

Serve immediately.