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Fill a large pot with salted water and bring to a boil over high heat. Add the dry pasta and cook according to manufacturer’s instructions.
Heat the oil in a large skillet set over medium heat, add the sliced chorizo and sauté for five minutes.
Add shallots and cook until lightly wilted, about 2-3 minutes. Add the garlic and cook just until the garlic becomes fragrant, about 30-seconds then add the salt, pepper and paprika.
Stir in the wine and cook for 1-2 minutes to burn off the alcohol. Add the fish broth and whisk in the tomato paste.
Bring the sauce to a boil, add the sliced tomatoes and Kalamata olives, cook for 2-3 minutes.
Remove the pan from the heat and add shrimp and let them cook in the hot sauce until they are pink and cooked through, about four minutes. Do not over cook the prawns or they will become tough.
Drain the fettuccine and portion into 4 pasta bowls. Spoon the hot mixture equally over the fettuccine. Garnish each portion with grated Parmesan cheese and chopped parsley.