Bring water to boil in a dutch oven, add pasta and cook for 7-9 minutes (you want the pasta to be al dente). Drain and place in a large bowl.
In a medium skillet melt the butter and add the shrimp and your favorite seasoning. Saute for a few minutes over medium-low heat to infuse the flavor.
Pour the shrimp and seasoned butter over the pasta, add the basil, capers, olive oil, lemon juice and salt. Mix well.
Divide the spinach among 4 plates and top each with 1 1/2 cups of the pasta mixture. Sprinkle with freshly grated parmesan cheese and serve.
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