Heat butter over medium heat and add the garlic. Saute for a couple of minutes or until fragrant.

Add the shrimp and cook for approx. 2-3 min each side or until they become pink.

Remove the shrimp and garlic from the skillet and put them into a bowl. Cover.

Add some additional butter to the pan and saute the scallions until soft (about 3-5 minutes).

Add the wine to the skillet and let it reduce to about half. This should take a few minutes.

Reduce the heat to low and add the cream to the pan. Continue stirring. It will thicken up a little bit as you stir.

Add the grated Parmesan cheese, capers, spinach and juice from one lemon and continue to stir. Salt and pepper to taste. Stir until the spinach begins to wilt.

Add the shrimp back to the pan and continue stirring over low heat.

Add the corn starch and water mixture and continue stirring. This will thicken up the cream sauce. Continue cooking for an additional 5 minutes.

Serve immediately.