Cook shrimp, seasoned generously with salt and pepper flakes, in a large skillet on medium-high heat in 1 tablespoon olive oil from sun-dried tomatoes, for 3 minutes, flipping once, until pink.

Add sun-dried tomatoes, drained mostly of oil + 1 tablespoon of olive oil from sun-dried tomatoes, and minced garlic, mix, and cook for 1 more minute. Remove shrimp from the skillet, leaving sun-dried tomatoes in the skillet.

Add chicken stock (or chicken stock and wine) to the skillet, gently bring to boil, reduce to simmer until the mixture thickens a bit.

Cook pasta, drain. Add cooked pasta to the skillet with the sauce, mix to coat. Add more chicken stock (or pasta water), if needed. Taste, and season with more salt, if needed.

Then, add shrimp on top, top with shredded Parmesan cheese and chopped cilantro.