450 g (1 lb) deveined raw shrimp 1 tsp salt 1 tsp garlic granules 1/4 tsp ground black pepper 2 tbsp olive oil 4 large garlic cloves minced Splash cider or stock 1 tbsp butter 1 shallot finely diced 100 g (3 ½ oz) sun-dried tomatoes chopped 300 ml (1 ½ cups) single cream 2-3 large handfuls baby spinach Zest of 1 lemon 2 tbsp chopped fresh parsley 300 g (10 ½ oz) dried linguine cooked till al dente