Step 1

Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.

Step 2

Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.

Step 3

Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.

Step 4

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

Step 5

Add the butter and melt over medium heat. Sauté the shallot for 5 minutes and then add the sun-dried tomatoes. Cook for a further 2 minutes then lower the heat.

Step 6

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

Step 7

Add the spinach, stirring it in until it wilts.

Step 8

Taste and season with salt and pepper.

Step 9

Stir in the cooked pasta so that it is coated in the sauce.

Step 10

Add the lemon zest and chopped parsley and serve immediately.