Bring a large pot of water to a boil.
While waiting for the water to boil, combine the Berbere, Oregano, Thyme, and Salt. Sprinkle half of that spice mixture over the raw shrimp, and toss to coat the shrimp with it.
Add the noodles to the boiling water and cook for 11 minutes. Once the noodles are cooked, drain and return them to the pot.
Set a large saucepan over medium low heat, and add ¼ cup of the butter. Once the butter has melted, add the garlic and stir for about 2 minutes, until the garlic becomes fragrant. Add the remaining Berbere spice mixture to the pan and stir to combine with the butter and garlic. Cook for 1 minute, stirring frequently.
Add the cream to the butter/garlic/Berbere mixture in the pan, and stir to combine. Cook for 5 minutes over medium low heat, stirring occasionally. Add in the parmesan, stirring until it is combined into the sauce, then add the fresh spinach. Cook the spinach in the sauce until it is wilted - approximately 3 - 5 more minutes.
Pour the sauce from the pan into the pot with the waiting cooked noodles and stir to thoroughly coat the noodles. Scrape as much of the sauce as possible out of the pan and into the noodle pot. Cover the pot to keep the noodles warm while you make the shrimp next.
Carefully wipe out the pan ( it's hot! ) you just used to make the alfredo, set it over medium high heat, and melt the remaining 1 Tablespoon of butter in it. Once the butter is melted, add the Berbere spice mixture-coated shrimp to the pan. Cook for 2 minutes, then flip each shrimp and cook for 1 minute more (until cooked through). Warning: it might get a little spicy in your kitchen! I always make sure my fan is on for the shrimp part!
Serve the Berbere Alfredo Noodles topped with the fresh, halved tomatoes, Berbere seasoned shrimp, and a squeeze of fresh lemon.