Thaw and pat dry shrimp if frozen, then drain and slice the sun-dried tomatoes and mince the garlic.

Boil salted water in a large pot, add penne, and cook until al dente according to package directions; reserve 1/2 cup pasta water before draining.

Heat olive oil in a large skillet over medium heat, then add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

Add shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque, being careful not to overcook.

Stir in sliced sun-dried tomatoes, broth, oregano, basil, salt, and pepper; simmer for 2-3 minutes to meld flavors.

Add cooked penne to the skillet with the sauce and toss to coat; if the sauce is too thick, add reserved pasta water until desired consistency.

Remove from heat, stir in half of the parsley, and serve immediately garnished with remaining parsley and Parmesan cheese.