Shrimp, ricotta, spinach and sun dried tomato pasta

It was going to be healthy. But once I tasted my cooked gluten-free three ingredient pasta, the healthy went away. So, while it's not necessarily healthy, it is DELICIOUS.

Ingredients:
15(ish) frozen shrimp
1/2 lb. (or more) fusili pasta
Fresh spinach - a couple handfuls full
1/2 c. ricotta cheese (or less if you want)
2 tablespoons feta cheese
parmesan cheese, until it looks pretty
2 green onions, chopped nice and thin
1/4 - 1/2 c. sun dried tomatoes (in olive oil) whatever you like sliced
2 tablespoons sun dried tomato olive oil (from that delicious little sun dried tomato jar)
A dash or more of dried oregano
salt
pepper
2 cloves chopped garlic

Directions:
Defrost your shrimp. Let it sit in some olive oil, some dried oregano, pepper and salt. Cook your fusili according to the package. While that is cooking, heat a small amount of olive oil in a pan and then add the garlic. Let saute for about a minute, then add your shrimp. Cook for about 3 minutes, until pink throughout. Set aside.
Once the pasta is done, put it in a large bowl. Add your ricotta cheese, spinach, sun dried tomatoes, and sun dried tomato oil. Mix well. Then add your onion, feta cheese, and parmesan, mix well. Finally, add your shrimp and enjoy!
YUM.