1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
4. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it reduce for 2 minutes. If you’re skipping wine, use a splash of pasta water instead.
5. Stir in the crushed tomatoes, sun-dried tomato paste (if using), and heavy cream. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
6. Reduce heat to low and stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.
7. Return the shrimp to the skillet along with the drained pasta. Toss everything gently to coat the pasta and shrimp in the luscious sauce. Add reserved pasta water a little at a time if the sauce needs loosening.
8. Finish with a squeeze of fresh lemon juice and scatter chopped basil or parsley over the top.
9. Serve immediately, ideally with a crusty loaf of bread to soak up every last drop.

In my kitchen, I always find myself pausing here to watch my family’s faces light up as the first forkfuls disappear. Mama Lou used to say that the secret to a perfect sauce is patience and love—and I can’t help but agree every time I stir this dish.