Step 1: Cook the Linguine

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente.
2. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

Step 2: Prepare the Shrimp

1. Pat the shrimp dry with paper towels and season with paprika, salt, and black pepper.
2. Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3: Make the Creamy Tuscan Sauce

1. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Stir in the chopped sun-dried tomatoes and red pepper flakes, cooking for another minute.
3. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce thickens slightly.
4. Add the spinach and cook until wilted, about 1–2 minutes. Stir in the Italian seasoning and adjust salt and pepper to taste.

Step 4: Combine the Pasta and Sauce

1. Add the cooked linguine to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
2. Return the cooked shrimp to the skillet, stirring gently to combine. Cook for 1–2 minutes until the shrimp is heated through.

Step 5: Serve and Garnish

1. Divide the pasta among serving plates. Garnish with fresh basil, additional Parmesan cheese, and a squeeze of lemon juice.
2. Serve immediately and enjoy!