In a medium bowl, combine the paprika, onion powder, thyme, oregano, cayenne, salt, and pepper.
Add the shrimp and toss to coat thoroughly.
Bring a large pot of salted water to a boil over high heat and cook the penne according to the package directions. Drain and return the pasta to the pot.
While the pasta is cooking, heat 1 tablespoon of olive oil over medium high heat. Add the shrimp and cook for 1 minute, then toss to finish cooking, just until it’s no longer opaque (just about 2 minutes total). Remove shrimp to a plate. Lower the heat to medium.
Heat another tablespoon of olive oil in the same pan and add the onion, garlic, green and red pepper. Cook, stirring occasionally until softened, about 3-4 minutes. Add the mushrooms and cook for another 2-3 minutes.
Add evaporated milk and mustard and stir to combine.
Bring to a simmer and simmer until the sauce thickens and coats the back of a spoon, about 4-5 minutes. Add the tomatoes and cook for a minute more.* Season to taste with salt and pepper.
Add the pasta to the sauce or the sauce to the pasta (depending on the size of your pan), and stir to combine. Stir in the shrimp and its juices. Serve and garnish with chopped parsley if desired.