In a large skillet, heat the olive oil over medium-high heat. Add the diced red and green bell peppers and sauté for about 3-4 minutes until they start to soften.

Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

Sprinkle the smoked paprika, Cajun seasoning, salt, and black pepper over the vegetables. Stir well to combine and let cook for another minute.

Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes. Stir occasionally to ensure even cooking.

Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for about 2-3 minutes, stirring frequently.

Stir in the grated Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning if necessary.

Remove the skillet from heat and garnish with chopped fresh parsley before serving.