Place spinach in boiling water and cook just until wilted, about 3 minutes. Drain very well. Squeeze out all liquid, then chop. Melt butter in a large frying pan over medium heat. Add shallots and cook, stirring occasionally, 4 minutes. Stir in spinach and remaining ingredients. Stir continuously, uncovered, until spinach is hot.
Nutrition (per serving)
This spinach-shallot combo in a lemony cream sauce spells sophistication.