In a large skillet, add 1 tablespoon of olive oil and heat over medium high heat. Once the oil begins to shimmer add in your shrimp one layer at a time. Cook shrimp on each side for about 2-3 minutes or until the shrimp is no longer translucent. Set cooked shrimp aside on a clean plate.

In the same skillet add the rest of your oil. Toss in your shallots, red pepper flakes (if using), and sun-dried tomatoes. Cook for about 2-3 minutes or until shallots start too lightly brown. Add in the garlic and cook for about another minute while stirring constantly.

Add in the white wine. Scrape up any brown bits that may have accumulated at the bottom of the pan. Stirring occasionally, cook for about 3-5 minutes. The liquid should reduce by about 1/3. Add in heavy whipping cream, stir, and let cook for about another 2-3 minutes.

While stirring, slowly add in the parmesan followed by the parsley and the cooked shrimp. Let the shrimp warm up for about 1-2 minutes. Add salt and pepper to taste.

Serve shrimp with a sprinkle of fresh parsley over your favorite cooked pasta, rice, or flaky bread.