For the lemon spaghetti with spinach: Bring a large pot of water to a boil for pasta.
Heat a large skillet over medium heat with EVOO. Melt butter into oil and add shallots, garlic, lemon zest and chili flakes; stir 2 to 3 minutes. Add wine and reduce by half. Add cream and nutmeg, stir and reduce heat to low.
Add pasta and salt to boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 3/4 cup of pasta water and drain pasta.
When pasta is almost done, add lemon juice and wilt spinach into sauce. Toss pasta with spinach, sauce, some of the pasta water and grated cheese. Top with shredded or torn basil.
For the scampi: Heat a large skillet over medium to medium-high heat and add EVOO. Add shrimp, season with salt and toss the shrimp 2 to 3 minutes. Add lemon zest, garlic and chili paste or flakes and toss with tongs another 1 to 2 minutes. Add vermouth and give pan a shake. Add butter, lemon juice and parsley, toss again and serve.