Toss peeled and deveined shrimp with olive oil, salt, black pepper, and garlic powder, then set aside.

Bring salted water to a boil, add fettuccine, and cook until al dente; reserve 1 cup of pasta water before draining.

Heat olive oil in a large skillet, then cook minced garlic and chopped shallot for 2-3 minutes until fragrant.

Add sun-dried tomatoes and cook for 1 minute; pour in vegetable broth, simmer for 2-3 minutes to reduce, then stir in heavy cream, oregano, and red pepper flakes, bringing to a gentle simmer.

Add seasoned shrimp to the simmering sauce and cook for 2-3 minutes per side until pink; remove and set aside to avoid overcooking.

Stir Parmesan cheese into the sauce until melted, then add the cooked pasta and toss to coat evenly. Use reserved pasta water to adjust sauce consistency if needed.

Return the cooked shrimp to the skillet, toss gently to combine, and season with salt and black pepper to taste. Serve immediately, garnished with fresh basil and additional Parmesan cheese.