While the pasta is cooking, melt butter in olive oil in a large pan.
Saute shrimp, onion and mushrooms in butter & olive oil.
Once the shrimp is mostly cooked (time will depend on the size of your shrimp) and beginning to turn pink, add the garlic, tomatoes, 1 tablespoon of the basil, and spinach.
Let everything saute for a minute or two so the tomatoes release their juices.
Add salt, pepper, and red pepper flakes and stir until combined.
Add white wine, heavy cream, the lemon juice, and half of the Parmesan cheese.
Let the sauce thicken for a couple minutes.
Return drained pasta to large pot and add shrimp sauce.
Plate and garnish with remaining Parmesan cheese and basil.