In a large pot, bring salted water to a rolling boil. Add 10 oz of linguine or fettuccine and cook for 8-10 minutes until al dente, stirring occasionally. Reserve ½ cup of the pasta water before draining the noodles. Keep the pasta warm in the pot.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and ½ teaspoon of red pepper flakes, stirring for about 30 seconds until fragrant. Add 1 pound of peeled and deveined shrimp and sauté for 2-3 minutes until they turn pink and opaque. Remove shrimp from the skillet and set aside.

In the same skillet, add 2 tablespoons of butter over medium heat until melted. Incorporate ½ cup of chopped sun-dried tomatoes and ½ cup of chicken broth or white wine, stirring well. Simmer for 2-3 minutes, then stir in 1 cup of heavy cream and ½ cup of freshly grated Parmesan cheese, cooking for 5-7 minutes until the sauce thickens slightly.

Reduce heat to low, return the sautéed shrimp to the skillet, and toss gently to coat. Add the reserved pasta and a splash of reserved pasta water, mixing for about 1 minute to marry the flavors.

Spoon the Marry Me Shrimp Pasta onto plates, including an even mix of shrimp and pasta. Finish with chopped basil and additional grated Parmesan for presentation. Add a side of garlic bread or salad if desired.