Bring 2 quarts of water to a boil in a large pot. Add carrots and peas and cook for 3 minutes. Remove with a spoon. Add pasta to the boiling water and cook according to package directions.
Over medium-high heat in a large skillet, heat oil. Add garlic and sauté for a minute. Add carrots, peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add lemon juice, reduce heat and simmer for 3 minutes.
In a large bowl, toss together hot pasta with schrimp and vegetable mixture, spinach and Parmesan cheese. Serve immediately.