Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Once finished (not soggy!), drain, and reserve 1 cup of the pasta cooking water.

Meanwhile, in the bowl of a large food processor or high powered blender, add pesto ingredients. Blend until completely processed.

Heat a large skillet over medium heat. Once hot, add half of the sun dried tomato basil pesto and saute for approximately 1 minute. Add shrimp and continue to sauté until shrimp are pink and nearly cooked. Stir in Parmesan cheese until just starting to melt along with a few tablespoons of the reserved pasta water. Add the pasta to the pan and toss to coat. Slowly add more water as needed.

Garnish with freshly grated Parmesan cheese and red chili flakes.