In a large, deep skillet or a large pot, melt the butter over medium heat. Add the shallot and garlic and sauté for 2 minutes. Add the sun dried tomatoes, fresh spinach, linguini, broth, and milk to the shallots and garlic. Stir to combine. Season, to your personal taste, with salt and pepper. Bring the liquid to a boil over medium heat. Then, reduce the heat to low and simmer, stirring every few minutes, until the pasta is cooked al dente, about 10 - 15 minutes. Remove from heat. Add the parmesan, stir to combine, and serve sprinkled with additional parmesan.