Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.

Pat shrimp dry and season with salt, pepper, and Italian seasoning. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink and cooked through. Remove shrimp to a plate.

In the same skillet, add remaining 1 tablespoon butter. Add minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.

Reduce heat to medium-low. Pour in heavy cream and add red pepper flakes if using. Simmer for 3-4 minutes, stirring occasionally, until sauce begins to thicken slightly.

Stir in parmesan cheese until melted and smooth. Add cooked pasta and shrimp back to the skillet, tossing to coat. Add reserved pasta water a little at a time if sauce is too thick.

Taste and adjust seasoning with salt and pepper. Garnish with fresh basil and additional parmesan cheese. Serve immediately.