Add drained cannellini beans and minced garlic to a medium bowl. Top with one tablespoon olive oil, the smoked paprika, and the dried oregano. Season with salt and black pepper, to taste, and stir to combine. Set aside.
Heat one tablespoon olive oil in a large skillet over medium heat. Add chopped escarole and season with salt and black pepper, to taste, then sauté, stirring frequently, until the escarole starts to wilt, approximately 2-3 minutes.
Add the cannellini bean mixture and the reserved ¼ cup liquid from the beans and stir to combine. Continue cooking, stirring frequently, until the beans are heated through and the escarole is thoroughly wilted, approximately 2 minutes. Remove from heat, stir in lime juice, and divide between four plates.
Heat one tablespoon olive oil in a large skillet over medium heat (or use wipe down and use same skillet). Add the shrimp and white wine. Sauté, stirring continually, for one minute. Top with breadcrumbs, if using, and continue to cook until the shrimp is opaque, approximately 2-3 more minutes. Do not overcook.
To serve, top the cannellini bean and escarole mixture with the cooked shrimp. Add freshly grated Parmesan cheese, if desired. Enjoy!