Start by peeling and deveining your shrimp. Rinse them under cold water, then pat dry with a paper towel. In a bowl, season the shrimp generously with salt, black pepper, garlic powder, and sweet paprika.

Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 8–10 minutes. Reserve a cup of pasta water, then drain the pasta.

In a large skillet, heat olive oil and unsalted butter over medium-high heat. Add the seasoned shrimp and sear for about 1 minute on each side, or until pink and opaque. Remove and set aside.

In the same skillet, lower the heat to medium, and add minced garlic, sauté until fragrant. Add drained sun-dried tomatoes and Italian seasoning, and cook for an additional minute.

Sprinkle in flour, stirring to incorporate. Pour in chicken broth and scrape up any brown bits. Simmer for about 2 minutes.

Add heavy cream and double concentrated tomato paste, bringing to a gentle boil, then reduce to a simmer for about 3 minutes.

Stir in lemon juice, chopped basil leaves, and grated Parmesan cheese. Combine with the cooked rigatoni and seared shrimp, tossing to coat with sauce.