Shrimp and Broccoli Linguini in a Sundried Tomato Cream Sauce

So, I have a thing for cream sauces...not so great for the waist but oh so good. Every once in a while I will whip up a hearty creamy pasta - everything in moderation right?

1 Crown of Broccoli Chopped
12 oz. of Linguini pasta (about 3/4 of a box)
3 Tbsp. Olive Oil
5 Garlic Cloves Minced
1 Shallot Finely Chopped
1lb. Fresh Peeled and Deveined Shrimp (lightly season with salt and pepper)
1/2 C of White Wine
Half a Bag of Sun-dried Tomatoes (not in oil) Chopped
1 pint of heavy whipping cream
1/2 C of Skim Milk
1 Tbsp. Sherry
1/2 C of Parmesan Cheese
1 tbsp Sour Cream
2 Tbsp. Italian Seasoning
1 Tbsp. Pepper
1 Tbsp. Salt
1/3 C of Pasta Water

Start off by boiling some water for the pasta and broccoli, make sure you salt the water and add a little bit of olive oil. Cook pasta al dente and broccoli to your liking. Once pasta and broccoli are cook, reserve 1/3 C of Pasta Water and set pasta and veggies aside in colander.

Heat olive oil, garlic and shallot in a deep sauce pan over medium heat until lightly browned.
Add Tomatoes and Shrimp and sautee for about 2-3 mins. Deglaze with wine and scrap up any brown bits on bottom of pan.
Lower heat to Medium Low.
Add all remaining ingredients and pasta water Stir and cover, simmer on medium low for about 8 minutes, stirring frequently.
Serve immediately.
Sorry for the lame picture - my camera didn't have a charge...So phone camera it is!