In a large pan (large enough to hold your finished pasta, sauce and shrimp), cook the prosciutto over medium heat for about 20 seconds per side - just enough to crisp it up. Remove, dice, and set aside.

Make a roux by adding the butter to the same pan until melted, then add the flour and whisk. Cook for about 3-4 minutes – just until the smell of raw flour has dissipated. The roux should still be very light in color. Remove the roux and set aside.

Wipe the pan down at this time and return to medium heat. Next, add the olive oil until heated through and glistening, then add the shallots and cook until translucent, about 2-3 minutes. Then, add the garlic for 30 seconds and cook until fragrant. Add a pinch of salt and white pepper and stir. Next, add the wine and deglaze the pan with a wooden spoon. Cook until the wine has reduced to a tablespoon or so, approximately 3-5 minutes.

Add the vegetable stock, lemon zest, and a pinch of salt. Reduce the sauce by half. This will take approximately 10 minutes.

Add the cream, and lemon juice and stir. Add the reserved roux and whisk to fully incorporate. Over medium heat, bring the sauce to a good simmer for a few minutes and reduce heat to low. Add the reserved prosciutto and the spinach and stir. Taste for seasoning and add a bit of kosher salt if necessary.

Cook the pasta according to the directions on the package for al dente. Once the cream has been added to the sauce, it is a good time to start the pasta.

This simple step can be done while the pasta cooks. Season the shrimp with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for a few minutes on one side, then flip and continue cooking. Once all the shrimp are flipped, add a splash of white wine and allow the shrimp to finish cooking in the wine. The shrimp should be completely cooked and opaque once ready (approximately 4-5 minutes total cooking time).

Drain the pasta completely and add it to the large pan of sauce, along with the cooked shrimp, and stir to coat. Serve and garnish with a fresh lemon wedge, basil and red pepper flakes if desired.