Peel and devein the shrimp, then season with paprika, garlic powder, salt, and pepper. Let them sit briefly while you prep the pasta.

Boil a pot of salted water, then add rigatoni and cook until al dente, about 10-12 minutes. Drain the pasta, reserving a splash of the starchy water for later.

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

In the same skillet, reduce the heat slightly and add minced garlic. Sauté until fragrant, about 30 seconds, then stir in sun-dried tomatoes and Italian seasoning.

Sprinkle flour into the skillet, stirring to combine, and then slowly add chicken broth, scraping any bits from the bottom. Bring to a simmer and cook for 2 minutes.

Pour in the heavy cream and tomato paste, bringing the mixture to a boil before reducing the heat. Let it simmer gently for 3 minutes, stirring occasionally to thicken.

Stir in lemon juice and fresh basil, then add the cooked rigatoni and seared shrimp. Toss everything together until evenly coated in the creamy sauce.

Plate the pasta and garnish with grated Parmesan and optional chili flakes for a touch of heat.