1. Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

2. Pat the shrimp dry and season with salt, black pepper, and half of the Italian seasoning.

3. Heat olive oil in a large skillet over medium-high heat and cook the shrimp for 1 to 2 minutes per side until pink and lightly golden. Remove the shrimp and set aside.

4. Lower the heat to medium and add the butter to the same skillet. Stir in the garlic and sun-dried tomatoes and cook for about 1 minute until fragrant.

5. Pour in the chicken broth and heavy cream, then stir in the parmesan cheese, remaining Italian seasoning, and red pepper flakes. Simmer gently until the sauce thickens slightly.

6. Add the cooked pasta to the skillet and toss until fully coated. Use a splash of reserved pasta water if needed to loosen the sauce.

7. Return the shrimp to the pan and toss gently for 1 minute until warmed through.

8. Finish with fresh basil and parsley, then serve hot with extra parmesan if desired.