Heat the olive oil in a large skillet over medium-high heat.
Add the shrimp and cook for 2-3 minutes, until they are pink and cooked through.
Remove the shrimp from the skillet and set aside.
In the same skillet, add the white wine, chicken broth, parsley, lemon juice, paprika, cumin, oregano, salt, and black pepper. Stir to combine.
Bring the sauce to a boil, then reduce the heat to low and simmer for 5 minutes.
Add the cooked shrimp back to the skillet and toss to coat them in the sauce.
Serve the shrimp hot, garnished with additional chopped parsley if desired.
Servings 0