Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.

Prepare the Shrimp: While the pasta is cooking, pat the raw prawns completely dry with a paper towel. This is crucial for getting a good sear. Season them generously with salt and pepper.

Sear the Shrimp: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 1-2 minutes per side, until they are pink and slightly golden. What works best for me is to let them sear undisturbed for the first minute to develop a nice crust. Remove the shrimp from the pan and set them aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped shallot to the same pan and cook for 2-3 minutes until softened. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to let the garlic burn.

Deglaze and Build the Sauce: If using wine, pour it into the pan to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer and reduce by about half. Pour in the chicken stock and bring to a gentle simmer.

Make it Creamy: Stir in the double cream and the chopped sun-dried tomatoes. Bring the sauce back to a low simmer and let it cook for 3-4 minutes, allowing the flavours to meld and the sauce to thicken slightly.

Add Cheese and Spinach: Reduce the heat to low and stir in the freshly grated Parmesan cheese until it has completely melted into the sauce. Add the fresh spinach in handfuls, stirring until it has just wilted. This should only take a minute or two.

Bring It All Together: Return the seared shrimp to the pan. Add the drained linguine and toss everything together to coat the pasta and shrimp evenly in the glorious sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Finish and Serve: Stir in the fresh basil, have a final taste and adjust the seasoning with more salt and pepper if needed. Serve immediately, garnished with a little extra grated Parmesan.