Start by peeling and deveining your medium-large shrimp, then season them with salt, pepper, paprika, and garlic powder. Mince garlic, chop sun-dried tomatoes, and slice basil leaves. Grate Parmesan cheese.

Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions (10-12 minutes). Drain and reserve some pasta water.

In a large skillet, heat olive oil and butter over medium-high heat. Sear shrimp for about 1 minute on each side until pink and opaque. Remove from skillet.

Lower heat and add minced garlic to the skillet, sauté for 30 seconds. Stir in sun-dried tomatoes and Italian seasoning, cook for 1 minute.

Sprinkle flour into the skillet, stir and deglaze with chicken broth, let simmer for 2 minutes.

Pour in heavy cream and add tomato paste, stir until combined. Bring to a gentle boil, then reduce to a simmer for 3 minutes.

Remove from heat, add lemon juice, basil, and Parmesan. Mix well until cheese is melted and sauce is creamy.

Add cooked rigatoni and seared shrimp to the skillet, toss gently until well coated. Adjust consistency with reserved pasta water if needed.