Bring a large pot of salted water to a boil and cook the linguine according to the package directions. Drain it once it’s al dente and set it aside for later.

Pat your shrimp dry, then toss them with Italian seasoning, salt, and pepper in a bowl.

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until they turn pink and opaque.

Remove shrimp from skillet immediately once they’re done and set them aside.

Melt butter in the same skillet over medium heat, scraping up any browned bits left from the shrimp.

Add minced garlic and sauté for about 30 seconds until fragrant.

Whisk in the flour and cook for a full minute, stirring constantly.

Slowly pour in chicken broth while whisking continuously to prevent lumps.

Once incorporated, stir in heavy cream and keep stirring until the sauce visibly begins to thicken.

Reduce heat and mix in Parmesan cheese gradually, stirring until smooth.

Stir in sun-dried tomatoes, fresh basil, paprika, and the second batch of Italian seasoning. Adjust seasoning with additional salt and pepper to taste.

Return cooked shrimp and drained pasta to the skillet. Toss everything together gently until fully coated in the sauce.

Let simmer together for 3 to 4 minutes.

Plate the pasta immediately while it’s still hot and glossy. Top with extra Parmesan and a scattering of fresh basil.