1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
3. In the same skillet, add garlic and red pepper flakes. Sauté for 1 minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and mix until smooth.
5. Add the sun-dried tomatoes and cooked shrimp to the skillet, tossing to coat in the sauce.
6. Stir in the cooked spaghetti, adding reserved pasta water as needed to achieve your desired sauce consistency.
7. Sprinkle with fresh basil before serving.