Pat the shrimp dry with paper towels, then toss them with Cajun seasoning until evenly coated.

Heat a large deep skillet or Dutch oven over medium-high heat and add the butter or olive oil.

Sear the shrimp for about 1 minute per side, just until pink and opaque. Transfer to a plate and set aside.

If needed, add a little more butter or oil to the same pan. Sauté the onion and bell pepper for 3-4 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.

Add the rice and a small extra sprinkle of Cajun seasoning to the pan. Toast the rice for about 1 minute, stirring frequently.

Pour in the broth and scrape up any browned bits from the bottom. Bring to a gentle simmer, then cover and cook until the rice is tender, about 15-20 minutes.

Reduce the heat to low and stir in the heavy cream and Parmesan cheese (if using). Taste and adjust seasoning with salt or more Cajun spice as needed.

Return the shrimp to the pan and cook for 2-3 minutes, just until warmed through.

Remove from heat, drizzle with fresh lemon juice, and sprinkle with parsley. Serve immediately.