Peel and devein the shrimp, then pat them dry with a paper towel. In a bowl, season the shrimp with paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Set aside while you prep the rest of the ingredients.

Mince the garlic, grate the Parmesan cheese, chop the sun-dried tomatoes, and finely chop the basil leaves. Having everything ready will make cooking faster and smoother.

Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

In a large skillet over medium-high heat, melt the butter with the olive oil. Add the shrimp in a single layer and sear for 1 minute per side until pink and slightly golden. Transfer shrimp to a clean bowl and set aside.

Reduce the heat to medium-low and add garlic to the skillet. Sauté for 1 minute until fragrant. Stir in the sun-dried tomatoes, Italian seasoning, and the remaining salt and black pepper. Cook for another minute. Add flour, stir until incorporated, then deglaze with chicken broth. Simmer for 2 minutes while scraping up any browned bits.

Pour in the heavy cream and stir in the tomato paste. Bring the sauce to a gentle boil, then reduce heat and simmer for 3 minutes until slightly thickened. Add lemon juice and basil, stirring well. Finally, mix in Parmesan cheese until melted and creamy.

Add the cooked pasta and shrimp back into the skillet. Toss everything until the pasta is fully coated in sauce and the shrimp are reheated. Adjust thickness with reserved pasta water if needed.

Sprinkle with extra Parmesan, fresh basil, and a pinch of chili flakes for heat. Serve immediately while hot and creamy.