Get your prep done before you start to cook. Peel en devein the shrimp. In a bowl, combine shrimp with paprika, garlic powder, ½ teaspoon salt and ½ teaspoon pepper. Set aside.

Mince the garlic, grate the Parmesan, chop the sun-dried tomatoes and chop the basil leaves.

Boil the rigatoni al dente in salted water, according to the package directions. Drain, when ready.

In the meantime, heat oil and butter over medium high in a large skillet. Place shrimp in a single layer, and sear for 1 minute per side. Remove from skillet into a clean bowl.

Add garlic, sauté for 1 minute over medium low. Then add the sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for 1 minute more. Add flour, stir until incorporated. Deglaze with chicken broth, simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon.

Pour in cream and stir in tomato paste, bring to a boil. Allow the sauce to simmer for 3 minutes or until the pasta finishes cooking. Next, add lemon juice and basil. Finally stir in Parmesan.

Toss with pasta and shrimp. Finish off with chili flakes. Enjoy!