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Heat The Butter And Olive Oil In A Skillet Over Medium-High Heat, And Saute The Garlic And Shallots Until Lightly Browned. Stir In Shrimp, And Season With Salt, Pepper, And Red Pepper. Mix In Sun-Dried Tomatoes. Cook And Stir 5 Minutes, Or Until Shrimp Is Opaque And Lightly Browned. Pour Cognac Into The Skillet, And Stir To Loosen Browned Bits From Bottom. Reduce Heat To Low, And Stir In Half-And-Half. Simmer 5 Minutes, Or Until Slightly Thickened.
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