If you are using frozen shrimp (which is what I do), allow the shrimp to defrost fully before cooking.

The safest ways to defrost shrimp are to either let it thaw overnight in the fridge or take the shrimp out of its package at least 15 minutes before cooking and put it in a bowl with cold water.

While the shrimp is defrosting, prep your other ingredients.

Peel then finely diced the onion.

Smash, peel and thinly slice the garlic cloves.

Finely chop the sun-dried tomatoes.

Wash and roughly chop the spinach.

Fill a large pot with water (about 3/4 full), cover and bring it up to a boil.

Once at a rolling bowl, season with 1 Tablespoon of sea salt then drop in the linguini and give it a quick stir.

The linguine will cook while you make the rest of the dish. Cook until al-dente.

Heat a large skillet on high heat then add 1 Tablespoon of olive oil and lower the heat to medium.

Add the diced onion and sauté for about 1 minute.

Next, add the finely sliced garlic and finely chop the sun-dried tomatoes. Stir and sauté for 2-3 minutes.

Now add the shrimp and spread out into one even layer so that each shrimp can cook through.

Cook the shrimp for 3-4 minutes then add the dried basil, dried oregano, sea salt and crushed red pepper flakes.

Stir to combine and cook for another 2 minutes.

Next, add the chopped spinach and coconut milk.

Stir the combine then lower the heat to medium-low and simmer until the shrimp is fully cooked through. The time will vary depending on the size of your shrimp.

Turn off the heat and grab a spoon and give the sauce a taste. Adjust seasoning by adding more sea salt and/or black pepper.

With the heat off, add the zest of 1 lemon.

Add the cooked linguini to the creamy shrimp and toss well until each linguini is coated in the sauce.

Garnish the creamy garlic shrimp linguini with some fresh herbs like basil or parsley and eat!

Any leftovers can be stored in the refrigerator for up to 2 days.