Get out and measure your ingredients.
Season both sides of the steak with a pinch of salt and pepper. Allow steak to come to room temp. (30 minutes)
Bring 4 cups of salted water to a boil. Add the pasta and cook Al dente. Rinse under cold water and set aside.
Heat a cast iron skillet over high heat.
Add oil to the pan and swirl to coat. Sear the steak on the skillet for 5 minutes per side.
Place onto a wooden cutting board and form a foil tent over the top as it rests and comes to temp as the rest of the meal is cooked.
Heat a frying pan over medium high heat. Once hot, add the olive oil.
Next, add minced shallot, crushed garlic, sun-dried tomatoes, and red pepper flakes. Sauté for 3 minutes to soften. Deglaze with white wine. Allow the alcohol to burn off for 1 minute.
Add the tomato sauce, vegetable broth, and pepper. Stir and cover. Lower the heat to medium/low and cook for 10 minutes.
Add the shrimp to the sauce and cook for 2 minutes.
Meanwhile, thinly slice the steak.
Add steak to pan.
Add the pasta to the sauce and stir to coat.
Top with shredded parmesan and garnish with parsley.
Enjoy every bite!