Heat 1 tablespoon sun-dried tomato oil in a large skillet over medium-high heat. Add 4 cups of broccoli in an even layer; cook until browned (don’t stir), about 3 minutes. Now stir and cook another 2-3 minutes until browned all over and bright green. Transfer to a plate. In the same pan, repeat the process with 1 tablespoon oil and the remaining 4 cups broccoli.

In the same skillet, with all the “broccoli drippings” heat the remaining 1 tablespoon oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Stir in the drained sun-dried tomatoes and garlic; keep stirring and cook about 2-3 minutes.

Stir in the remaining broccoli, broth, Italian seasoning, paprika, crushed red pepper and salt. Cover and keep cooking (don’t stir) until the broth is slightly reduced and the broccoli is crisp-tender, about 3 minutes. Stir in the heavy cream and fresh basil; stir and cook until the sauce is slightly thick, about 2 minutes.

Remove the broccoli from the heat. Gradually stir in 1/4 cup Parmesan and softened cream cheese until melted and combined, about a minute or two. Sprinkle with a tiny bit of chopped basil and remaining Parmesan. Add a few sprinkles of crushed red pepper, if desired and serve.