Let’s get cooking! Here’s how to whip up this delightful dish:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the halved potatoes and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and fork-tender. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and the minced garlic. Sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet, sprinkle with Cajun seasoning, paprika, salt, and black pepper. Cook for 3-4 minutes or until the shrimp turns pink and opaque. Remove the shrimp and set aside with the potatoes.
4. Pour the chicken broth into the skillet, scraping up any bits stuck to the bottom. Let it simmer for 2 minutes.
5. Reduce the heat to low and stir in the heavy cream. Allow the sauce to thicken slightly, about 2-3 minutes.
6. Add the shrimp and potatoes back into the skillet, stirring to coat everything in the creamy sauce. Let it all heat through for another 2 minutes.
7. Garnish with fresh parsley before serving.

Remember, the key to this dish is to not overcook the shrimp. They should be just tender enough to melt in your mouth!