In a 12-inch nonstick or stainless skillet, heat the olive oil over medium heat until rippling.

Add the sausage in an even layer without overlapping pieces. Let the sausage brown lightly on one side. Flip and brown on the other side. Remove the sausage to a plate or dish.

Return the skillet to medium heat and add the butter. Once melted, add the garlic and cook, stirring constantly, for about 30 seconds (don't let the garlic burn or it can turn bitter).

Pat the shrimp dry and add to the skillet in an even layer. Season the shrimp with a light sprinkle of salt and pepper. Cook until the shrimp start to turn pink (they'll cook fast). Flip, and cook until fully pink. Leaving as much liquid as you can in the pan, scrape the shrimp onto the same plate/dish as the sausage.

Return the skillet to medium heat. Add the paprika, oregano, and a pinch of salt and pepper. If the skillet is really dry, drizzle in a bit of olive oil. Cook for 30 seconds or so, stirring constantly, until the spices smell fragrant.

Add the chicken broth, scraping up the bottom of the pan. Simmer for 30 seconds or so, stirring often.

Add the shrimp and sausage back to the skillet and toss with the spices. Heat through. Season to taste with additional salt and pepper, if needed.

Remove from heat and garnish with chopped, fresh parsley and serve immediately.