Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve a cup of pasta water, drain the linguine, and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped sun-dried tomatoes and minced garlic, sautéing for about 30 seconds until fragrant.

Pour in the half-and-half, paprika, and a pinch of salt. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for about 3-5 minutes until the sauce thickens slightly.

Add half of the grated Parmesan cheese to the skillet, stirring until melted and well incorporated. If the sauce appears too thick, add reserved pasta water gradually.

Fold in the fresh spinach, cooking for an additional 1-2 minutes until it wilts and brightens in color.

Carefully add the drained linguine to the sauce, tossing gently to ensure each strand is evenly coated. Taste and adjust seasoning with additional salt if needed.

Plate your Linguine with Spinach and Sun-Dried Tomato Cream Sauce, garnishing with remaining Parmesan cheese and chopped basil. Serve immediately.