Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
Bring a large pot of water to a boil.
Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking.
Drain, shaking off excess liquid; set aside.
Add the spinach to the boiling water and cook, just until wilted, about 1 minute.
Drain, squeezing out excess moisture, and transfer to wire rack to dry.
Heat the oil in a large skillet over high heat.
Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute.
Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper.