Bring a large pot of salted water to a boil over high heat. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain linguine and reserve a cup of pasta water.

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

Pour in half-and-half, paprika, and salt, stirring gently. Bring to a light boil, then reduce to a simmer for 3-4 minutes until slightly thickened.

Gradually add Parmesan cheese, stirring until melted and combined. Adjust thickness with reserved pasta water or more half-and-half if necessary.

Stir in fresh spinach and cook for 1-2 minutes until wilted and integrated into the sauce.

Add the drained linguine, tossing to coat in the sauce. Adjust seasoning with salt or paprika as desired.

Serve immediately, garnished with fresh basil leaves.