▢1 lb deveined raw shrimp

▢1 tsp salt

▢1 tsp garlic granules

▢1/4 tsp ground black pepper

▢2 tbsp olive oil

▢4 large garlic cloves minced

▢Splash cider or stock

▢1 tbsp butter

▢1 shallot finely diced

▢3 ½ oz sun-dried tomatoes chopped

▢1 ½ cups single cream

▢2-3 large handfuls of baby spinach

▢Zest of 1 lemon

▢2 tbsp chopped fresh parsley

▢10 ½ oz dried linguine cooked till al dente

Pat the shrimp dry with kitchen paper, place it in a bowl, and add the salt, pepper, and garlic granules. Stir to combine.

Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.

Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.

Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.

Add the butter and melt over medium heat. Sauté the shallot for 5 minutes and then add the sun-dried tomatoes. Cook for a further 2 minutes then lower the heat.

Stir in the cream, add the shrimp, and bring to a gentle simmer for a couple of minutes.

Add the spinach, stirring it in until it wilts.

Taste and season with salt and pepper.

Stir in the cooked pasta so that it is coated in the sauce.

Add the lemon zest and chopped parsley and serve immediately.