Pat the prawns completely dry with paper towels. Toss with sun-dried tomato oil, salt, and black pepper.
Heat a large skillet over high heat. Add half the prawns in a single layer and cook for 1 minute per side until lightly golden. Remove and repeat with remaining prawns.
Reduce heat to medium and melt butter in the same pan. Add garlic, smoked paprika, and oregano. Cook for about 30 seconds until fragrant.
Stir in tomato puree and cook for 1 minute.
Pour in chicken stock and heavy cream. Stir well.
Add parmesan cheese, sun-dried tomatoes, and basil. Simmer for a few minutes until the sauce thickens slightly.
Stir in spinach and any resting juices from the prawns. Cook until spinach wilts.
Return prawns to the pan and toss gently in the sauce.
Taste and adjust seasoning if needed.
Serve warm with crusty bread and lemon wedges.