Cook pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
0.5 pound linguine pasta
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using); cook for about 30 seconds until fragrant.
2 tablespoons olive oil, 4 cloves garlic, 0.25 teaspoon red pepper flakes
Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
1 pound large shrimp
Add sun-dried tomatoes to the skillet and cook for 1 minute.
0.5 cup sun-dried tomatoes
Pour in chicken broth and bring to a simmer. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
0.5 cup chicken broth
Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Simmer for 2-3 minutes, until the sauce has thickened slightly.
0.5 cup heavy cream, 0.25 cup grated Parmesan cheese, to taste salt and pepper
Add cooked pasta and shrimp to the skillet. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
1 pound large shrimp, 0.5 pound linguine pasta
Stir in fresh basil.
2 tablespoons fresh basil
Serve immediately, garnished with additional Parmesan cheese.
0.25 cup grated Parmesan cheese
