In a mixing bowl, combine chili powder, garlic powder, smoked paprika, and Calabrian chili paste. Whisk together, then pour in olive oil, mixing until you have a smooth paste. Toss the shrimp in this seasoned blend until fully coated.

Heat a large cast-iron skillet over medium-high heat, allowing it to warm for about 2-3 minutes. Add the seasoned shrimp to the skillet, cooking for 4-5 minutes until they turn slightly blackened and opaque.

In the same skillet, add chopped turkey bacon and cook until it becomes crispy, approximately 3-4 minutes. Then, add diced celery, onion, and carrot to the pan, and sauté for 9-10 minutes until the vegetables are softened and aromatic.

Stir in minced garlic into the vegetable mixture and cook for an additional 30 seconds, just until fragrant.

Pour in the chicken stock along with golden raisins, salt, and black pepper. Bring the mixture to a rolling boil over high heat, stirring well to combine.

Once boiling, reduce the heat to medium and stir in the cannellini beans. Allow the stew to simmer for 20-25 minutes.

Finally, lay the cooked shrimp on top of the simmering mixture, allowing them to heat through for a couple of minutes. Garnish your flavorful Cajun Shrimp and Beans with freshly chopped parsley and serve with lemon wedges on the side.