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

Sear the Prawns: While the pasta is cooking, heat 1 tablespoon of olive oil in a large, deep frying pan or skillet over medium-high heat. Pat the prawns dry with a paper towel and season with salt and pepper. Add them to the pan in a single layer and cook for 1-2 minutes per side, until pink and opaque. Don’t overcrowd the pan; cook in batches if necessary. Remove the prawns from the pan and set them aside on a plate.

Build the Aromatic Base: Reduce the heat to medium. Add the remaining tablespoon of oil to the same pan. Add the chopped shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and crushed red chilli flakes (if using) and cook for another minute until fragrant, being careful not to let the garlic burn.

Create 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 bubble and reduce by about half. Add the vegetable stock and sun-dried tomatoes, and bring to a gentle simmer.

Make it Creamy: Reduce the heat to low and pour in the double cream. Stir gently to combine. Allow the sauce to warm through for a couple of minutes, but do not let it boil. What works best for me is keeping the heat low and slow at this stage to prevent the cream from splitting.

Add Cheese and Spinach: Gradually stir in the freshly grated Parmesan cheese until it has completely melted into the sauce and the sauce has thickened slightly. Add the fresh spinach to the pan in handfuls, stirring until it has just wilted into the sauce. This should only take 1-2 minutes.

Combine Everything: Return the cooked prawns to the pan with any juices from the plate. Stir to coat them in the creamy sauce and allow them to warm through for about a minute.

Finish the Dish: Add the drained linguine to the skillet. Toss everything together until the pasta is well-coated in the Tuscan sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Season with more salt and pepper to your taste.

Serve Immediately: Divide the Creamy Tuscan Shrimp Linguine among four warm bowls. Garnish generously with fresh parsley and an extra grating of Parmesan cheese.