Cook the Pasta:

• Boil a large pot of salted water and cook pasta according to package instructions until al dente.

• Reserve ½ cup pasta water, then drain and set aside.

Sauté the Shrimp:

• Heat 1 tbsp olive oil in a skillet over medium-high heat.

• Season shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and opaque.

• Remove shrimp and set aside.

Prepare the Sauce:

• Lower heat to medium and add the remaining olive oil and butter.

• Sauté garlic and red pepper flakes for 30 seconds until fragrant.

• Stir in sun-dried tomatoes and cook for another minute.

Combine Ingredients:

• Pour in heavy cream and chicken broth, stirring to combine.

• Simmer for 2–3 minutes, then add Parmesan cheese, Italian seasoning, and basil.

• Stir until cheese melts and the sauce thickens.

Bring It All Together:

• Return shrimp to the skillet and toss in the sauce.

• Add pasta and mix well. If needed, add reserved pasta water to adjust sauce consistency.

Final Touches:

• Squeeze fresh lemon juice (if using) and adjust seasoning.

• Garnish with extra basil and Parmesan before serving.