Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp to the pan in a single layer and add salt and pepper to taste. Cook the shrimp for 2 minutes on each side until it is no longer opaque. Remove the shrimp from the skillet.

Add the remaining tablespoon of olive oil, cherry tomatoes, and shallot to the skillet. Saute for 3-4 minutes until the shallots and tomatoes have softened. Add the garlic to the pan and saute for 30 seconds.

Add the white wine to the pan and deglaze the skillet. Be sure to scrape the bottom of the pan to pick up any bits that might have stuck to the skillet.

Allow the wine to simmer for 6-8 minutes, or until it has reduced by half.

Stir in the spices, heavy cream and spinach. Cook the sauce, stirring occasionally, for 4-5 more minutes. Once the spinach has wilted and the sauce has reached your desired consistency, add the shrimp to the skillet

Garnish with finely chopped parsley, parmesan, and lemon. Serve immediately.