Bring a large pot of salted water to a boil. Add 10 ounces of linguine or fettuccine and cook until al dente, around 8-10 minutes. Reserve ½ cup of pasta water and drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of shrimp, 3 minced garlic cloves, and ½ teaspoon of red pepper flakes. Sear for 2-3 minutes until shrimp turn pink and opaque. Remove shrimp and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add ½ cup of chopped sun-dried tomatoes and sauté for 1-2 minutes. Deglaze the pan with ½ cup of chicken broth or white wine and bring to a gentle simmer.

Pour in 1 cup of heavy cream (or coconut cream) and stir in ½ cup of freshly grated Parmesan cheese. Let the sauce thicken for 3-5 minutes, stirring occasionally.

Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water to achieve the desired consistency.

Remove from heat and sprinkle with chopped fresh basil. Serve hot, with extra Parmesan cheese if desired.