Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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