1. Bring a pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1/4 cup of pasta water and drain the rest.

2. Season shrimp with salt, pepper, and a pinch of red pepper flakes.

3. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add shrimp in a single layer and sear for 2-3 minutes per side. Remove and set aside.

4. Reduce heat to medium. Add remaining butter and stir in garlic. Cook for about 1 minute until fragrant.

5. Pour in chicken broth, scraping the bottom of the pan to deglaze.

6. Stir in heavy cream and bring to a gentle simmer for 3-4 minutes until slightly thickened.

7. Add sun-dried tomatoes and continue simmering for 2 more minutes.

8. Stir in parmesan cheese until fully melted and smooth. Taste and adjust seasoning.

9. Add cooked pasta to the sauce and toss until fully coated. Use reserved pasta water if needed to loosen the sauce.

10. Return shrimp to the skillet and fold into the pasta.

11. Top with bacon crumbles and fresh parsley. Serve hot with extra parmesan if desired.