Begin by peeling and deveining the shrimp, then pat them dry and season with paprika, garlic powder, salt, and pepper.

In a large pot, bring salted water to a boil and add the rigatoni. Cook according to package instructions until al dente, about 10-12 minutes. Reserve a cup of pasta water, then drain the rigatoni.

In a large skillet, heat olive oil and butter over medium-high heat, then add seasoned shrimp in a single layer and sear until pink and opaque, about 1 minute per side.

In the same skillet, add minced garlic and sauté for 30 seconds, then stir in sun-dried tomatoes and Italian seasoning, cooking for an additional 2 minutes.

Sprinkle flour over the sautéed mixture, stir for 1 minute, then pour in chicken broth while scraping brown bits. Simmer for about 2 minutes to thicken the sauce.

Pour in heavy cream and add tomato paste, bring to a gentle boil, then reduce heat and simmer for about 3 minutes until creamy.

Remove from heat and add lemon juice, basil, and Parmesan, stirring until cheese melts and the sauce is velvety.

Add drained rigatoni and seared shrimp back into the skillet, toss and adjust sauce consistency with reserved pasta water if needed, then serve immediately.