In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until melted. Add the shrimp, seasoning lightly with salt and pepper. Sauté for about 2 minutes per side until cooked, then remove from skillet.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant but not burned.

Add chopped sun-dried tomatoes and crushed red pepper flakes to the skillet and sauté for a minute.

Pour in chicken broth and scrape any remnants from the skillet, allowing it to simmer for 2-3 minutes.

Slowly pour in heavy cream while stirring. Increase heat slightly and stir in Parmesan cheese until melted.

Boil salted water in a pot and cook fettuccine until al dente, reserving some pasta water before draining.

Add drained fettuccine to the skillet, tossing to coat evenly and adjusting sauce consistency with reserved pasta water.

Return shrimp to skillet, folding into the pasta and sauce. Cook for 1-2 minutes until heated through.

Garnish with chopped parsley and serve immediately.