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Melt 1 tablespoon butter in a saucepan over low heat. Sauté shallots, stirring often so they do not brown. Add spinach and mix well for one minute. Add 3/4 cup cream, salt and pepper. Continue to stir until just heated through. Taste and adjust seasonings. Raise heat just enough to bring cream sauce to a simmer. Add remaining cream and butter and return to simmer again. Cook and drain pasta according to package directions. Place pasta in a serving bowl and toss with sauce. When mix well, toss again with Parmesan cheese. Serve immediately.
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