Dice the dun-dried tomatoes and chop or chiffonade the basil.

In a large safe skillet, add the butter. When melted, add the garlic and cook for 30 seconds until fragrant.

Add the shrimp and cook for 2 minutes, flip and cook 2-3 mintes more or until tails curl and shrimp turn pink.

Using a slotted spoon, scoop the shrimp out of the pan, place in a bowl to keep warm.

Add the heavy cream, white wine and sun-dried tomatoes. Bring to a simmer. Add the Parmesan and reduce heat to low.

Add the basil and cooked shrimp back to the sauce and simmer to heat through.

Serve over Zoodles or Easy Keto Pasta.