In large, high-sided saute pan, add shrimp and cook according to package directions. Remove shrimp to bowl and keep warm.

In same pan with scampi sauce, stir in half-and-half and stock. Bring to low boil. Add pasta. Cook, stirring occasionally, until pasta is cooked al dente, 8-10 minutes.

Stir in spinach and cook just until beginning to wilt. Stir reserved shrimp into pan.

To serve, divide shrimp scampi between four bowls and top each with grated Parmesan. Serve with lemon wedges.