Preheat oven to 350°F (175°C).

Season shrimp with salt and pepper.

Heat olive oil in a large nonstick skillet over medium-high heat.

Sauté shrimp for 1 minute per side, until lightly pink.

Transfer shrimp to a baking dish.

Bake shrimp in the preheated oven until cooked through, about 7 minutes.

While shrimp bakes, add minced garlic to the skillet.

Cook garlic, stirring, over medium heat for 15 seconds, until fragrant.

Stir in dry white wine, lemon juice, and sun-dried tomatoes.

Bring the sauce to a boil, stirring occasionally.

Reduce the liquid by two-thirds.

Reduce heat to low and swirl in cold unsalted butter until melted and emulsified.

Stir in chopped fresh basil and season with salt and pepper.

Pour the sauce over the baked shrimp.

Serve immediately.