In a measuring cup, combine the broth, wine, lemon juice, 2 teaspoons of the garlic and the red pepper. Set aside.
In a medium skillet, heat 2 teaspoons of the olive oil over medium-high heat. Add the spinach & cabbage with some water. Mix in the remaining 1/2 teaspoon garlic. Cook, stirring constantly, until the spinach is just tender, about 2 minutes.
Transfer the spinach to a bowl. Wipe out the pan with a paper towel.
Return the pan to medium heat. Add 2 teaspoons olive oil. Add the shrimp in one layer and cook 2 minutes. Turn and cook 2 minutes.
Pour in the broth mixture and cook until the shrimp are white in the center, about 4 minutes. Remove the pan from the heat. Season mixture with salt and pepper to taste.