Cook the farfalle according to package instructions, reserving 1 cup of pasta water. Toss pasta with a little olive oil, butter and parmesan cheese then set aside.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add garlic and sauté for about 1 minute, just until fragrant.
Add shrimp and sauté for about 30 seconds, until the shrimp is just half-cooked.
Add the white wine, stirring to loosen any brown bits on the bottom of the pan. Cook for 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
Add heavy cream to the pan and cook for 3 minutes to reduce. Stir in the lemon juice. Remove from heat and add 4 tablespoons of cold butter, one piece at a time, stirring each piece until melted before adding the next.
Season with salt and white pepper. Stir in the toasted pine nuts. Return the pan to heat, add spinach, and cook, stirring for 1 1/2 minutes or until wilted.
Return the shrimp to the pan, stirring to coat and heat through. Add reserved pasta water if needed.
To serve, divide the farfalle between four warmed serving dishes. Arrange the shrimp on top, spoon the remaining contents of the pan over the shrimp, and sprinkle with grated parmesan.