Pat your steaks dry with paper towels to ensure a proper sear. Generously season both sides with salt and pepper, then rub about 1 tablespoon of Cajun seasoning into each side for a smoky, spicy crust.

In a large cast iron or heavy-bottomed skillet, melt 1 tablespoon of butter over high heat. Once hot and shimmering, carefully add the steaks. Cook for 4–5 minutes per side for medium doneness, adjusting time based on your steak’s thickness and preferred level of doneness. Use a meat thermometer—130°F for medium-rare, 140°F for medium. Once done, transfer the steaks to a plate and let them rest under foil for at least 5 minutes to retain juices.

In the same skillet, add 2 tablespoons of butter. Once melted, stir in the minced garlic and sauté until fragrant—about 30 seconds. Add the shrimp, sprinkle with the remaining Cajun seasoning, and cook until pink and opaque, about 2–3 minutes per side.

Reduce the heat to medium-low. Pour in the heavy cream, stirring constantly to incorporate the seasonings and any brown bits from the skillet (these add serious flavor). Add the grated Parmesan cheese and let the sauce simmer for about 3–5 minutes until it thickens slightly. Taste and adjust seasoning as needed. If you want it spicier, add a pinch of cayenne or an extra sprinkle of Cajun seasoning.

Slice the rested steaks and arrange them on plates. Spoon a generous amount of shrimp and Cajun cream sauce over each steak. Finish with fresh chopped parsley for color and brightness. Serve immediately while hot.