Start by seasoning the ribeye steaks generously with salt and pepper on both sides.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the skillet and let rest.

While the steaks are resting, cook the linguine pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

In the same skillet used for the steaks, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Stir in the sun-dried tomatoes.

Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and Italian seasoning. Let the sauce thicken for about 3-4 minutes.

Add the cooked linguine to the skillet and toss to coat the pasta in the creamy sauce. If needed, adjust seasoning with salt and pepper.

For the garlic bread, preheat your oven to 375°F (190°C). In a small bowl, mix the softened butter, minced garlic, and chopped parsley until well combined.

Slice the French bread in half lengthwise and spread the garlic butter mixture evenly over both halves. Place on a baking sheet and bake for 10-12 minutes or until golden and toasted.

To serve, slice the rested ribeye steaks and place on plates alongside the creamy sun-dried tomato shrimp pasta. Garnish with fresh basil. Serve with warm garlic bread on the side.