Bring a large pot of salted water to a boil. Cook the linguine or fettuccine pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the peeled and deveined shrimp and minced garlic. Sauté for about 3-4 minutes until shrimp turn pink. Remove shrimp and set aside.

In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add chopped sun-dried tomatoes and 1/2 cup of chicken broth (or white wine). Simmer for 2-3 minutes.

Stir in 1 cup of heavy cream and 1/2 cup of freshly grated Parmesan cheese. Cook for 3-5 minutes until sauce thickens.

Return the sautéed shrimp to the skillet with the drained pasta. Toss to combine and add reserved pasta water to reach desired consistency.

Remove from heat and plate the pasta immediately. Garnish with fresh basil and additional Parmesan cheese before serving.