Begin by tossing the peeled and deveined shrimp with paprika, garlic powder, salt, and black pepper in a mixing bowl. Set aside.

In a large pot, bring salted water to a boil and add the rigatoni. Cook until al dente, then drain and reserve a cup of pasta water.

In a skillet, heat olive oil and butter over medium-high heat. Add the seasoned shrimp and cook until pink and opaque. Remove and set aside.

In the same skillet, lower the heat and sauté minced garlic until fragrant, then add sun-dried tomatoes and Italian seasoning. Cook for another minute.

Sprinkle flour over the mixture and stir well. Gradually pour in the chicken broth while scraping browned bits. Let it simmer for 2 minutes.

Pour in the heavy cream and tomato paste, stirring consistently. Bring to a gentle boil, then reduce heat and simmer for 3 minutes.

Add rigatoni, shrimp, lemon juice, basil, and Parmesan to the sauce. Toss for 2-3 minutes, add pasta water if needed.