Finely chop shallots and garlic and sauté in olive oil in a saucepan until translucent. Deglaze with the white wine and cream, season with salt, pepper and a little lemon juice and let it boil down a little.
Meanwhile, blanch the spinach and then add to the sauce. Cook the spaghetti in salted water until al dente.
Put the shrimp in the sauce and let it steep for three minutes (about five minutes for frozen shrimp) over a mild heat. Do not cook any more, otherwise the shrimp will become hard.
Drain the spaghetti and mix with the chopped parsley into the sauce. Serve sprinkled with parmesan.
If you want, you can add dried, pickled tomatoes to the sauce and let them cook, instead of the fresh leaf spinach you can also use frozen portioned leaf spinach.
This goes best with a light white wine or a light rosé (as used in the recipe). Good succeed!