Lighten Up Shrimp Scampi Pasta with Spinach

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