Heat large skillet over medium-high. Toss shrimp with 1 T. oil and paprika. Add shrimp to skillet; saute 1-2 minutes.
Add half the garlic the last few seconds of cooking.
Spoon shrimp into a bowl and set aside.
Return skillet to heat; add 2 T. oil, pepper flakes, bay leaf and remaining garlic. Cook until garlic is golden, a few seconds.
Add tomatoes; cook until most of liquid evaporates, 2 minutes.
Add tomato paste; cook until tomato mixture darkens.
Add beans and broth; simmer until it's a thick stew, 5 minutes.
Stir in shrimp and parsley; cook until heated through.
Drizzle with remaining oil (not necessary).
