In a large mixing bowl, combine the shrimp with Cajun seasoning, smoked paprika, salt, and pepper. Toss until the shrimp are well coated.

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned shrimp to the skillet in a single layer.

Cook the shrimp for about 2-3 minutes on one side until they turn pink and start to caramelize. Flip the shrimp and cook for another 2-3 minutes until fully cooked. Remove the shrimp from the skillet and set aside.

In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

Pour in the heavy cream and chili paste, stirring to combine. Allow the sauce to simmer for about 3-5 minutes until it thickens slightly.

Return the cooked shrimp to the skillet, tossing them in the creamy chili sauce until well coated. Cook for an additional 2 minutes to heat through.

Remove from heat and garnish with freshly chopped parsley. Serve immediately with lemon wedges on the side.