Start by peeling and deveining the shrimp, then season with half the salt, half the black pepper, garlic powder, and sweet paprika. Set aside.

Bring a large pot of salted water to a boil, add the rigatoni and cook until al dente, about 10-12 minutes. Drain and reserve a small cup of pasta water.

In a large skillet, heat olive oil and butter over medium-high heat. Add shrimp in a single layer and cook until pink and opaque, then transfer to a bowl.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Avoid browning the garlic.

Add sun-dried tomatoes and Italian seasoning, cooking for another minute while stirring.

Sprinkle flour over the mixture and stir constantly for about 30 seconds. Gradually pour in chicken broth, stirring to deglaze.

Stir in heavy cream and tomato paste, bringing to a gentle boil. Reduce heat and simmer for about 3 minutes.

Remove from heat and stir in lemon juice, chopped basil, and grated Parmesan. Gently toss in rigatoni and shrimp, adding reserved pasta water if needed.

Plate and garnish with additional basil or Parmesan, adding chili flakes if desired. Serve immediately.