In a large skillet heat the olive oil and butter until the butter is melted. Add the garlic and saute until soft, about 2 minutes. Stir in the cream and sundried tomatoes. Allow to simmer gently for tomatoes to soften.
Meanwhile cook the linguini in the hot, boilling water, according to package directions.
Add 1/2 cup shredded cheese to the cream mixture. Stir until it's melted. Add the shrimp to the skillet and stir gently until shrimp is pink and cooked through, about 5 to 7 minutes.
Drain the pasta and toss with the shrimp and cream sauce. Sprinkle with the parsley and remaining cheese. Serve immediately.
Nutritional values are based on 1/6 the recipe.Store leftovers promptly in a covered container in the fridge, for up to 1 day. Reheat before serving.