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1.
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Cook the pasta in salted boiling water according to package instructions for just under al dente.
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This will be 2 to 3 minutes less than what the pasta package directions say for al dente (it will cook further in the sauce).
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Drain the cooked pasta, but reserve about 1 cup of the pasta water.
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Set both aside.
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2.
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Meanwhile season the shrimp with salt and pepper.
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3.
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Heat the olive oil in a large skillet between medium and medium high heat.
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4.
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Add the shrimp to the hot pan.
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5.
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When the underside of the shrimp has changed color, about 2 to 3 minutes; turn them over.
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6.
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Add the shallots, garlic, and crushed chili peppers to the shrimp.
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Cook for another 2 minutes, stirring to keep the garlic from burning.
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7.
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Toss in the spinach and season with a pinch of salt and pepper.
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8.
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When the spinach had barely wilted, add the white wine and allow the wine to reduce by half.
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9.
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When the wine has reduced, stir in the butter, and add the cooked pasta along with about 1/2 cup of the reserved pasta water.
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Toss and cook until the pasta is completely cooked.
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If the pasta is too dry, add a little of the remaining pasta water at a time until you have the amount of liquid you like.
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10.
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Add the chopped parsley, squeeze the juice of half a lemon over the pasta, and season with salt and pepper to taste.
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Plate your pasta.
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11.
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Cut the other half of the lemon into wedges, and garnish the pasta with the lemon wedges.
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12.
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If desired, serve the pasta with grated Parmesan cheese.
