Bring a large pot of salted water to a rolling boil. Add 1 tablespoon of olive oil to prevent sticking. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, and smoked paprika.

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.

In the same skillet (do not clean it), melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

Stir in the dried oregano and red pepper flakes (if using). Cook for another 30 seconds.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce slightly for 2-3 minutes.

Reduce the heat to medium-low, then stir in the heavy cream and grated Parmesan cheese. Whisk continuously until the cheese has melted and the sauce is smooth and slightly thickened. Season with salt and black pepper to taste.

Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Gently fold in the cooked shrimp, chopped fresh basil, and lemon juice (if using). Heat through for just 1 minute.

Serve immediately, garnished with extra fresh parsley and Parmesan cheese.