Shrimp Piquante with Fusilli

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4 cups corkscrews or medium-size pasta shells

2 Tbsp olive oil

2 cloves garlic, minced

1 tsp paprika

1 scant tsp dried thyme

1/4 tsp cayenne pepper

2 medium-size red bell peppers, seeded & cut into 1/4-inch dice

1/4 cup dry white wine

12 jumbo shrimp, peeled, deveined & cut into 1/2-inch chunks

4 oz can smoked oysters, chopped

1/2 cup chicken broth

2 to 3 tbsp butter

chopped parsley or thinly sliced scallions for garnish