1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook until they turn pink, about 2-3 minutes per side. Remove the shrimp and set aside.
3. In the same skillet, add garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
4. Add the sun-dried tomatoes and cook for another minute. Stir in the heavy cream and chicken broth, bringing the mixture to a simmer.
5. Reduce the heat to low and add the Parmesan cheese, stirring until the sauce is smooth and creamy. Adjust seasoning with salt and pepper.
6. Return the shrimp to the sauce, along with the cooked pasta. Toss everything together until the pasta is well-coated with the sauce.
7. Garnish with fresh basil leaves and serve immediately.

Tip from my kitchen: If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency. This trick has saved my pasta dishes more times than I can count!