Dredge shrimps in flour. Put the shrimps in hot cooking oil and toss until becomes pink. Drain.

Combine the white wine, tomato paste and water into the drained olive oil. Season with salt and pepper and cook over low heat for few minutes.

Add sauted shrimps, parsley and spring onions. Let it boil and simmer for 5 minutes. Add lemon juice. Serve hot.