Cook the Pasta:

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Reserve ½ cup of pasta water, then drain and set aside.

Cook the Shrimp:

1. In a bowl, toss the shrimp with smoked paprika, Italian seasoning, salt, and pepper.
2. Heat olive oil in a large skillet over medium heat.
3. Add the shrimp and sear for 1½–2 minutes per side, until just cooked through.
4. Remove the shrimp from the pan and set aside.

Make the Sauce:

1. In the same skillet, melt the butter over medium heat.
2. Add minced garlic and tomato paste, and sauté for about 30 seconds until fragrant.
3. Deglaze the pan with broth, stirring to loosen any bits from the bottom.
4. Stir in the heavy cream, smoked paprika, and Italian seasoning. Mix to combine.
5. Add chopped sun-dried tomatoes and chopped parsley.
6. Season with salt and pepper to taste.
7. Stir in the lemon juice and let the sauce simmer for 2–3 minutes until slightly thickened.

Combine and Serve:

1. Return the cooked shrimp to the skillet, then add the drained pasta.
2. Stir in the Parmesan cheese and a splash of reserved pasta water as needed to loosen the sauce.
3. Toss everything together until well coated.
4. Serve immediately, garnished with extra Parmesan, chopped chives or basil, and a drizzle of chili oil if desired.