Shrimp with Sun-Dried Tomato Cream Sauce

Sprinkle shrimp with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook, turning once, until pink and just cooked through, 1 to 2 minutes per side. Transfer to a plate.

Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the shrimp to the pan and turn to coat with the sauce. Serve the shrimp topped with the sauce and parsley.