Start by bringing a large pot of lightly salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Before draining, reserve ½ cup of pasta water.

In a large skillet over medium-high heat, add 1 teaspoon olive oil and the butter. Season the shrimp with smoked paprika, salt, black pepper, and onion powder. Sauté the raw shrimp for about a minute per side until the fresh shrimp turns pink and becomes cooked shrimp. Remove from the skillet and set aside.

In the same large skillet, melt 2 tablespoon butter over medium heat. Add the diced shallot and fresh garlic, sautéing until fragrant. This is the best way to build a flavorful base for the sauce.

Stir in the tomato paste and cook for 1 minute. Add in the heavy cream until combined. Add in the San Marzano or cherry tomatoes, onion powder, Italian seasoning, and smoked paprika. Cook until the tomatoes begin to break down, about 3-5 minutes. Turn the heat off or on low and add in the freshly grated Paremsan cheese.

Return the juicy shrimp to the skillet, gently mixing it with the sauce.

Add the cooked penne pasta back to the skillet, tossing to coat in the creamy sauce. Stir in the freshly cut basil, saving some for garnish.

Adjust seasoning with salt and black pepper to taste. Serve immediately, garnished with fresh basil, parmesan cheese, and a splash of lemon juice for a bright finish.