In a large non-reactive saucepan, render off the bacon over medium-low heat (7-10 minutes). Remove the bacon and reserve, Reserve 2 tbsp fat in the pan
Whisk together one tablespoon of oil from sun-dried tomato, garlic powder, onion powder, pepper, and paprika salt in a large bowl.
Add the shrimp and turn to coat. Increase the heat on the saucepan to medium-high; working in batches, add shrimp in a single layer and cook just until opaque, about 2 minutes per side; transfer to a plate using a slotted spoon.
Reduce heat to medium and add one additional tbsp of oil from the dried tomatoes.
Add the sun-dried tomatoes shallots, garlic, and pepper flakes, and sauté until shallots are tender about 4-5 minutes.
Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in parsley, basil, and oregano.
Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
Once thickened, reduce heat to medium-low and stir in Parmesan cheese. Cook, while stirring, until melted, 1-2 minutes.
Add shrimp to the skillet and warm through to soak up the sauce.
Garnish with fresh parsley if desired. Serve over pasta, mashed potatoes or rice.