In a large, heavy pot, heat butter until melted.

Add garlic and sautee on medium until very lightly browned, about 4 minutes.

Add in sundried tomatoes, cook until softened and garlic is browned.

Pour white wine over garlic and tomatoes, let reduce by half, about 5 minutes.

Cook spinach in when wine is reduced, and let wilt.

Turn off heat, and pour cream in (pouring the cream in when its super hot will break the sauce).

Add parmesan.

Stir well to mix.

Return heat to medium and stir well.

Stir in shrimp, let get pink on one side and then flip.

Add lemons over the shrimp, let sauce reduce by half.

When shrimp is opaque, remove from heat and serve over pasta, rice, vegetables - or on its own!