9 ounces fresh linguine

1 tablespoon olive oil

8 ounces medium shrimp, peeled and deveined

1 cup vertically sliced fennel bulb

1/2 cup thinly sliced shallots

2 garlic cloves, thinly sliced

1 (6-ounce) package fresh baby spinach

1 tablespoon grated lemon rind

2 tablespoons fresh lemon juice

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 ounces grated fresh Parmesan cheese (about 1/2 cup)

1/4 cup part-skim ricotta cheese