Cook pasta according to package directions, drain (do NOT rinse), and set aside.
Cut beef strips smaller if desired. Sprinkle beef strips with 1/8 teaspoon of each salt and pepper.
Heat sun-dried tomato oil in a large skillet over medium heat.
Add the beef strips and cook, turning often, until browned. About 6 minutes total. Transfer to a plate.
Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits until the liquid has mostly evaporated, about 2 minutes.
Reduce heat to medium and stir in cream, any accumulated juices from the beef, and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes.
Return the beef to the pan and turn to coat with the sauce. Simmer for an additional 2-3 minutes.
Toss beef and sauce with the pasta. Sprinkle with parsley and serve.
