Pat the shrimp dry with paper towels, then place them in a bowl and season with salt, pepper, and garlic granules. Mix well to coat.

In a large pan, heat the olive oil and sauté the garlic over medium-low heat for a few minutes.

Add the shrimp to the pan and cook, stirring, for about 2 minutes until they turn pink. Remove the shrimp from the pan using a large slotted spoon.

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

Add the butter to the pan and let it melt over medium heat. Sauté the shallot for about 5 minutes, then add the sun-dried tomatoes and cook for another 2 minutes before reducing the heat.

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

Add the spinach, stirring until it wilts.

Taste and adjust the seasoning with salt and pepper.

Mix in the cooked pasta, ensuring it’s well-coated with the sauce.

Finish by adding lemon zest and chopped parsley, and serve immediately.