Bring a large pot of salted water to a boil. Add pasta, and cook until al dente; drain.

In a large skillet, add the olive oil, the garlic and sautee until golden. Add the shrimp and season with salt and pepper, cook until they turn pink, about 5 minutes. Remove from skillet into a bowl.

In the same skillet, melt the butter over medium heat. Stir in cream and season with pepper. Cook 5 minutes, stirring constantly.

Stir in the pesto, the sundried tomatoes and the Parmesan cheese into cream sauce, stirring until thoroughly mixed. Cook for 3 minutes.

Add the shrimp to the cream sauce and cook for a couple of minutes.

Serve over the hot pasta and sprinkle with Parmesan cheese.