Pat shrimp dry with paper towels and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
Reduce heat to medium. Add butter to the same skillet and melt.
Add minced garlic and sauté for about one minute until fragrant.
Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer.
Stir in Parmesan cheese until melted and the sauce thickens slightly.
Add chopped sun-dried tomatoes and red pepper flakes (if using).
Return cooked shrimp to the skillet and toss to coat in the sauce. Heat through for about one minute.
Garnish with chopped chives and serve immediately with lemon wedges, pasta, or crusty bread.