Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. In a bowl, toss shrimp with olive oil, paprika, garlic powder, oregano, thyme, cayenne, salt, and pepper. Let sit for 5 minutes. Heat a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink and slightly charred. Remove shrimp and set aside. In the same skillet, melt butter over medium heat. Add bell pepper and onion, cooking for 3-4 minutes until softened. Add minced garlic and cook for another minute. Stir in tomato paste and cook for 1 minute. Slowly pour in chicken broth, scraping up any browned bits. Add heavy cream, Worcestershire sauce, and bring to a gentle simmer. Add cooked pasta to the sauce along with the cooked shrimp. Toss everything together, adding pasta water if needed for consistency. Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning. Garnish with chopped green onions and fresh parsley before serving immediately.