Step 1: Preparing the Shrimp

1. In a large skillet, heat 2 tablespoons of olive oil over high heat.
2. Add minced garlic, stirring until fragrant (around 30 seconds).
3. Add the shrimp, season with salt and pepper, and sauté until they turn pink (about 2-3 minutes).
4. Transfer the shrimp to a plate and set aside.

Step 2: Making the Sauce

1. Reduce the heat to medium, and add the remaining olive oil to the same skillet.
2. Add the chopped onion, cooking until translucent (2-3 minutes).
3. Stir in the cherry tomatoes and sun-dried tomatoes, cooking until the cherry tomatoes start to soften.
4. Add the spinach and dried oregano, allowing the spinach to wilt.

Step 3: Creating the Creamy Base

1. Pour in the heavy cream and bring to a gentle simmer.
2. Lower the heat and let the sauce reduce for about 3 minutes, stirring occasionally.
3. Add the Parmesan cheese and fresh basil leaves, stirring until the cheese melts into the sauce.

Step 4: Combining the Shrimp and Pasta

1. Return the cooked shrimp to the skillet, coating them evenly in the sauce.
2. Cook for another 1-2 minutes to allow the flavors to meld.
3. Meanwhile, cook the linguine pasta according to package instructions until al dente.
4. Drain the pasta, reserving a cup of the pasta water.
5. Add the pasta to the skillet, tossing until well combined. If the sauce is too thick, add a splash of the reserved pasta water.

Step 5: Serving and Garnishing

1. Serve the pasta in individual plates or a large serving bowl.
2. Garnish with more Parmesan cheese, fresh basil leaves, and a drizzle of olive oil.
3. Add a twist of black pepper on top, and enjoy!