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Toss shrimp with 1 tablespoon of oil from the sun-dried tomatoes and 1 teaspoon Kosher salt. Chop ½ cup of sun-dried tomatoes and set aside.
Bring a large pot of water to a boil and generously season with Kosher salt. Cook the linguine until al dente. Drain, reserving 3 cups of the pasta water.
Add 2 additional tablespoons of oil from the sun-dried tomato jar to a 5.5 qt. Dutch oven and warm over medium heat. Add the shrimp in a single layer and sear for 3-4 minutes per side, until cooked through and lightly browned. Remove and set aside.
Add shallots to the pot, season with Kosher salt and cook for about 4 minutes, until softened. Stir in the garlic and 1 teaspoon lemon zest and cook for 1 minute, until fragrant. Add the tomato paste and cook for 2 minutes more, until it deepens to a brick-red color. Add the juice of ½ lemon, scraping up any browned bits from the bottom of the pot.
Add 2 cups of the reserved pasta water, followed by the cooked pasta and shrimp, and stir to combine. Bring to a boil and cook for 1-2 minutes, until the sauce becomes glossy and coats the pasta, adding more pasta water as needed. Turn off the heat, then stir in the heavy cream and butter until smooth and creamy.
To serve, top with chopped sun-dried tomatoes, parsley and remaining lemon.