In a large, heavy skillet, heat butter until melted.
Add garlic and sauté until very lightly browned,
Add in sundried tomatoes, cook until softened and garlic is browned.
Pour white wine over garlic and tomatoes, let cook for about 1 minute.
Add spinach, stir well until it wilts.
Turn down heat and pour in cream.
Stir well to mix.
Return heat to medium and stir in shrimp, let get pink on one side and then flip.
Add lemons over the shrimp, let sauce reduce if necessary.
Add cheese or nutritional yeast.
When shrimp is opaque, remove from heat and serve as is or over veggie noodles.