Place half the butter and olive oil in a large pan, heat on medium high until hot but not burned.

Add onion, broccolini and tomatoes to pan.

Heat until onions and broccoli are slightly browned and tomatoes pop and wilt, stirring often to prevent burning.

Add wine, stock, and garlic to pan, stir to melt butter and help form sauce.

Add shrimp to pan and stir to coat and cook.

Add linguine to pan.

Let linguine cook in sauce until soft, another 5 minutes. Add the fresh spinach to the pan, stir till spinach is cooked through.

When linguine is soft and shrimp is opaque, remove from pan and serve immediately.

Top with fresh grated parmesan if desired.