In a mixing bowl, combine the shrimp with Cajun seasoning, smoked paprika, and cayenne pepper. Toss until the shrimp are evenly coated. Set aside to marinate for about 10–15 minutes.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Add diced onion, bell pepper, and celery, sautéing for 5–7 minutes until soften and translucent. Stir in minced garlic, cooking for an additional 30 seconds until fragrant.

Stir in 2 tablespoons of tomato paste, cooking for 1–2 minutes until it deepens in color. Add Worcestershire sauce, chicken or seafood stock, thyme, oregano, salt, and pepper, stirring to combine. Allow sauce to simmer on low for 5–7 minutes.

Heat a separate skillet over medium-high heat and drizzle in a little olive oil. Once hot, add the marinated shrimp in an even layer. Cook for 2–3 minutes per side, or until pink and opaque. Remove from heat.

Gently fold the cooked shrimp into the simmering sauce, warming through for 1–2 minutes. Adjust seasoning if needed and serve over rice, grits, or bread, garnished with parsley and lemon wedges.