Pat the shrimp dry with kitchen paper and season with salt, pepper, and garlic granules.
Heat olive oil in a large pan and sauté minced garlic until fragrant.
Add the seasoned shrimp to the pan and cook until they turn pink, then remove from the pan.
Deglaze the pan with a splash of cider or stock, scraping up any browned bits.
Add butter and sauté shallots until soft, then add sun-dried tomatoes and cook for two more minutes.
Stir in cream and cooked shrimp, simmer for two minutes, then add spinach until wilted.
Season the sauce, mix in cooked linguine, and add lemon zest and parsley before serving.
