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

In a skillet, heat olive oil over medium heat. Add shrimp, garlic, and red pepper flakes. Sauté until shrimp are pink and opaque, about 2-3 minutes. Remove shrimp and set aside.

Melt butter in the same skillet. Add sun-dried tomatoes and chicken broth or white wine. Stir to deglaze the pan, scraping up any browned bits, and let simmer for about 2 minutes.

Add heavy cream and Parmesan cheese. Reduce heat to low and let sauce simmer for 5-7 minutes, stirring occasionally until thickened.

Return shrimp to the skillet and add the cooked pasta. Toss gently to combine, adding reserved pasta water to achieve desired consistency.

Garnish with chopped basil and serve immediately while warm.