Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your fettuccine or linguine and cook until al dente, about 8-10 minutes. Drain the pasta, reserving about a cup of pasta water.

Season the large shrimp with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add 4 minced garlic cloves and sauté for about 1 minute until fragrant. Stir in ½ cup of sun-dried tomatoes and 1 teaspoon of red pepper flakes, cooking for an additional minute.

Pour in 1 cup of heavy cream and ½ cup of chicken broth, stirring well. Bring to a gentle simmer and let it reduce slightly for about 3-5 minutes until the sauce thickens.

Stir in ¾ cup of grated Parmesan cheese along with 1 teaspoon each of dried oregano and thyme. Mix until the cheese melts completely and the sauce is smooth. If too thick, gradually add reserved pasta water.

Return the cooked shrimp to the skillet and gently fold them into the creamy sauce, simmering for an additional 2-3 minutes.

Add the drained pasta into the skillet with the shrimp and sauce. Toss together until the pasta is thoroughly coated with the creamy sauce.