Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In a 4- to 5-qt. Dutch oven cook pasta in boiling salted water according to package directions. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in a small bowl whisk together wine, lemon juice, tarragon, and cornstarch.
In Dutch oven heat oil over medium heat. Add garlic and crushed red pepper; cook and stir 30 seconds. Add shrimp; cook and stir 3 minutes or until shrimp is opaque. Remove shrimp.
Add wine mixture and reserved pasta cooking water to Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in pasta, shrimp, spinach, and tomatoes; heat through. Sprinkle servings with cheese.