Alright, get comfy. Pour yourself a drink. Let’s cook.

Boil a big pot of salted water — like, really salt it. It should taste like the ocean.

Toss in your pasta and cook till it’s just done — not soft, not crunchy, that nice middle.

Before draining, scoop out about half a cup of the pasta water. Keep that. (It’s your sauce fixer later.)

Heat the butter and olive oil in your pan over medium heat. When you hear that little sizzle, toss in the shrimp.

Season them lightly with salt and pepper.

Now — watch closely. Shrimp cooks fast. Like a minute or two each side, that’s it.

Once they turn pink and curl a bit, take them out. Don’t leave them in the pan. (I did that once. The shrimp went from juicy to rubber. Learn from my mistakes.)

Same pan, don’t clean it. Those shrimp bits stuck at the bottom? That's the flavor of gold.

Toss in garlic — stir till you smell it (you’ll know). Then add the sun-dried tomatoes.

Let them soften a bit, about a minute. Then pour in the cream. Lower the heat. Stir slowly.

Once it starts to bubble, sprinkle in Parmesan, chili flakes, and Italian seasoning. Stir again.

And here’s the part where you just stand there for a sec — spoon in hand, watching it turn into that creamy, velvety sauce. Smells insane, right?

Add your pasta into the sauce. Toss gently, coat it all.

If it’s too thick, add a splash of the pasta water. Too thin? Let it simmer a bit.

Now drop in the shrimp. Stir again. Taste it. Adjust — a little salt, maybe more chili. Finish with chopped basil and that lemon squeeze.

That’s it. Done.

Creamy. Dreamy. Unbelievably good.