Prepare penne according to package directions. Drain and transfer to a large bowl.
Meanwhile, brown pancetta until crisp in a very large skillet over medium heat. Transfer pancetta to a paper towel-lined plate; leaving dripping in the skillet. Add mushrooms and 1 tablespoon garlic to skillet, increase the heat to medium-high and sauté until mushrooms lose their moisture and begin to brown, about 15 minutes.
Add 1 tablespoon wine and stir well to release any bits stuck to the bottom of the skillet.
Transfer mushrooms and garlic to the large bowl with the pasta, leaving liquid in the pan. Add spinach to the pan and saute; until wilted. Transfer to large bowl with pasta and mushrooms. Stir to combine.
To make cream sauce, bring remaining 3 tablespoons wine, remaining 1 tablespoon garlic, clam juice and water to a boil in a saucepan. Reduce by one-third. Stir in heavy cream and bring to a boil, stirring frequently. Simmer rapidly, stirring frequently, until thickened, 5 to 10 minutes. Remove from heat and stir in Parmesan cheese.
While cream sauce is simmering, heat olive oil in a skillet over medium-high heat. Season shrimp with tomato-basil seasoning, salt and pepper. Sauté for 1 minute, flip and sauté for an additional 2 minutes.
Stir tomatoes, cream sauce and pancetta into pasta, mushrooms and spinach. Divide among 8 bowls and top each bowl with 2 shrimp. Garnish with chives and serve immediately.