Pat the raw shrimp dry with paper towels and season generously with salt, ground black pepper, and garlic granules.

In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.

Add the seasoned shrimp into the pan and cook for approximately 2-3 minutes on each side until pink and opaque.

Deglaze the pan with a splash of cider or stock, scraping the bottom to lift flavorful bits.

Add the butter, then the shallot, sauté until soft. Stir in sun-dried tomatoes.

Pour in the cream, return shrimp to the pan, and simmer gently.

Add baby spinach and cook until wilted. Adjust seasoning if necessary.

Toss the cooked linguine into the pan, coating it in the creamy sauce. Stir in lemon zest and parsley.