Step 1

In a large non-stick skillet over medium heat, heat the oil from the sun-dried tomatoes.

Step 2

Season the shrimp with salt and pepper, then sear them in 2 batches to avoid overcrowding the pan. Cook for 1-2 minutes on each side, until just pink. Remove from the pan and set aside.

Step 3

In the same preheated skillet, add the onion, garlic, and sun-dried tomatoes.

Step 4

Sauté for about 3-5 minutes, stirring frequently.

Step 5

Add the stock and stir to remove all brown bits stuck on the bottom of the pan.

Step 6

Bring to a gentle simmer until reduced by half.

Step 7

Reduce the heat to a medium-low.

Step 8

Add the cream, paprika, and crushed chili flakes to the skillet and stir until a creamy sauce forms.

Step 9

Add the Parmesan, stirring until melted into the sauce. Taste and adjust the seasoning with salt and pepper.

Step 10

Add the shrimp back to the skillet and reheat for 1-2 minutes.

Step 11

Sprinkle with fresh basil and serve!