Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 240ml (1 cup) of the starchy pasta water. Drain the pasta and set it aside.

Sear the Prawns: While the pasta is cooking, heat the olive oil in a large, deep frying pan or skillet over medium-high heat. Pat the prawns dry with a paper towel and season them with salt and pepper. Add them to the hot pan in a single layer and cook for 1-2 minutes per side, just until they turn pink and opaque. Don't overcook them! Remove the prawns from the pan and set them aside on a plate.

Sauté the Aromatics: Lower the heat to medium. Add the finely diced shallots to the same pan and cook for 2-3 minutes until they soften. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Build the Sauce Base: Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Cook for about a minute to let the flavours meld together.

Deglaze the Pan: Pour in the dry white wine to deglaze the pan, scraping up any tasty browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This step cooks off the alcohol and adds a fantastic depth of flavour.

Make it Creamy: Reduce the heat to low. Slowly pour in the double cream, stirring continuously. Add the grated Parmesan cheese and stir until it has melted and the sauce is smooth. What works best for me is to add the cheese a little at a time to prevent clumping.

Combine and Thicken: Add 120ml of the reserved pasta water to the sauce and stir. The starch in the water will help thicken the sauce to the perfect consistency. Let it gently simmer for a couple of minutes. Season with salt and pepper to taste.

Wilt the Spinach: Add the fresh spinach to the sauce in handfuls, stirring until it has completely wilted down. This usually takes only 1-2 minutes.

Finish the Dish: Return the cooked prawns to the pan along with the drained linguine. Squeeze in the juice of half a lemon. Toss everything together gently until the pasta and prawns are thoroughly coated in the creamy sauce.

Serve Immediately: Divide the Creamy Tuscan Shrimp Linguine among four bowls. Garnish with extra grated Parmesan and a sprinkle of fresh basil or parsley. Serve straight away.