In a deep non-stick skillet, mix together soup, water, tomatoes, garlic, lemon juice, and linguine.
Bring to a boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, 8 minutes or until pasta is almost tender but still firm and sauce is mostly absorbed.
Stir in shrimp and spinach. Cover and cook 2 to 3 minutes until shrimp is opaque and cooked through. Let stand 2 to 3 minutes or until desired sauciness, and top with basil before serving.