1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the halved potatoes and cook until golden brown and tender, about 10-15 minutes. Remove the potatoes and set aside.
2. In the same skillet, add another tablespoon of olive oil. Season the shrimp with Cajun seasoning and smoked paprika, then add to the skillet. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove and set aside.
3. Lower the heat and add the minced garlic and diced onion to the skillet, sautéing until translucent, about 3 minutes.
4. Add the sliced bell pepper and cook for another 2 minutes until slightly softened.
5. Pour in the chicken broth, scraping up any flavorful bits from the bottom of the skillet. Stir in the heavy cream and bring to a gentle simmer.
6. Add the Parmesan cheese gradually, stirring until the sauce is smooth and slightly thickened.
7. Return the cooked potatoes and shrimp to the skillet, tossing everything to coat in the creamy sauce. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving, if desired.

Cooking in my family was always about intuition, so feel free to adjust the seasoning to your heart’s content. Don’t be afraid to experiment – it’s how the best dishes are born!