Add the shrimp to a bowl with 2 tbs oil, salt, garlic powder, paprika, and pepper. Mix well.
Melt the butter in a skillet over medium heat. Add the shrimp and cook for about 2 minutes per side, or until fully cooked. Remove and set aside.
In the same skillet, add the remaining 3 tbs oil, shallot, and sun dried tomatoes. Cook for about 4 minutes.
Add the garlic and cook for 30 seconds, then sprinkle in the flour and mix well.
Slowly pour in the heavy cream, stirring until smooth. Reduce the heat to low and cook just until the sauce begins to bubble.
Add the romano and mix until melted. Add the shrimp and cooked pasta back to the skillet.
Slowly mix in the pasta water until the sauce reaches your desired consistency. Season with additional salt and pepper if needed, then finish with fresh parsley.
Cook it hands-free.
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