Bring 2 1/2 cups water to boil in medium saucepan. Stir in the couscous, remove from heat, and cover. Let sit until the couscous is tender and 3/4 of the water is absorbed, about 5 minutes. Stir in the cream cheese and Parmesan until melted. Season with salt and pepper. Keep the pot covered while you cook the shrimp.

Season the shrimp with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-hight heat until nearly smoking. Add the shrimp in a single layer and cook, turning once halfway through, until the paprika is browned and the shrimp are cooked through, about 3 minutes. Turn off heat, add half the scallions, and toss to combine. Stir in the lemon juice.

Serve the shrimp over the couscous and sprinkle the remaining scallions over the top.