1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
2. In a medium pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a skillet over medium heat, add the olive oil and sauté the shrimp with smoked paprika, cayenne pepper, salt, and pepper until they turn pink and opaque, about 3-4 minutes. Remove from heat and set aside.
4. In the same skillet, melt the butter and add the minced garlic, cooking until fragrant, about 1 minute.
5. Sprinkle the flour over the garlic and stir continuously for 2 minutes to form a roux.
6. Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the mixture thickens, about 5 minutes.
7. Reduce the heat to low and add the cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
8. Combine the cooked macaroni and shrimp with the cheese sauce, mixing well to coat.
9. Roll out the croissant dough and cut into squares large enough to line the muffin tin cups.
10. Press each dough square into the muffin tin, creating a cup shape.
11. Spoon the shrimp and macaroni mixture into each croissant cup, filling generously.
12. Top with grated Parmesan cheese and bake for 15-18 minutes, or until the croissant dough is golden and crispy.
13. Garnish with freshly chopped parsley before serving.

These steps are straightforward, but don’t rush! Cooking is an opportunity to slow down and enjoy the process. Remember, the best flavors develop with a little patience.