Assemble, prepare, and measure ingredients. Mince garlic. Trim and seed chilies. Rinse cannellini beans. Roughly chop parsley.
Heat 3 tablespoons of olive oil over medium heat in a large, heavy-bottomed skillet until oil is fragrant but not smoking. Stir in two-thirds of garlic and all the chilies. Stir with a wooden spoon for 1 minute, being careful not to burn garlic. The aroma should be heavenly.
Add drained tomatoes and season with salt and pepper. Cook, stirring, for about 5 minutes, or until tomatoes have softened completely.
Add tomato paste and cook, stirring, until it has caramelized, about 3 minutes. Stir in beans and stock. Bring to a fast simmer (many little bubbles) and cook until liquid has reduced and thickened slightly, about 4 minutes. Season with salt and pepper.
Sprinkle paprika over shrimp and add shrimp and remaining garlic to bean mixture. Simmer until shrimp are opaque and curled into a C shape, about 3 minutes. Drizzle remaining 2 tablespoons of olive oil over shrimp and beans. Taste and adjust seasoning.
To serve, divide among four individual bowls and garnish with parsley.