Start by peeling and deveining your medium to large shrimp. In a bowl, season the shrimp with garlic powder, sweet paprika, salt, and black pepper. Mix well to ensure every piece is evenly coated. Set the seasoned shrimp aside.

Bring a large pot of salted water to a boil over high heat, then add your rigatoni. Cook the pasta according to the package instructions until al dente, usually around 8–10 minutes. Once ready, drain the pasta and toss a splash of olive oil on it to prevent sticking, then set it aside.

In a large skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Once the oil is shimmering, add the seasoned shrimp in a single layer. Cook for approximately 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.

Lower the skillet's heat to medium and add minced garlic to the residual oil. Sauté the garlic for about 1 minute until fragrant but not browned. Next, stir in the chopped sun-dried tomatoes and Italian seasoning, cooking for an additional minute.

Sprinkle the flour over the mixture in the skillet and stir well for about 30 seconds. Gradually add in 1 cup of low sodium chicken broth while stirring constantly to deglaze the pan. Allow the sauce to simmer for about 2 minutes, thickening slightly while scraping any browned bits off the bottom.

Pour in the heavy cream and add the double concentrated tomato paste to the skillet. Stir well and bring the mixture to a gentle boil. Let it simmer for about 3 minutes, stirring frequently.

Add the drained rigatoni and seared shrimp back into the skillet. Gently toss everything together, ensuring each piece of pasta is coated in the sauce. Finish by stirring in fresh lemon juice and chopped basil. Serve hot, garnished with grated Parmesan and optional chili flakes.