Heat the butter in a large skillet over medium-high heat. Add the shallot and cook until soft.
Add the spinach. Using tongs, continue to cook and turn for another minute. Add the salt and pepper and mix thoroughly.
Remove the spinach and set aside to drain on paper towels.
Add the cream to the remaining liquid, continuing to simmer. Continue to simmer gently until the cream thickens to the consistency of a sauce.
Return the spinach to the skillet and coat with the reduced cream. Serve immediately.