Pat the steaks dry with paper towels. Season both sides generously with salt, pepper, and Cajun seasoning. Let them sit at room temperature for about 10 minutes before cooking.

Heat a cast-iron skillet or large pan over medium-high heat. Add the olive oil and let it heat up. Sear the steaks for about 4-5 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130°F.

Once the steaks are cooked, transfer them to a plate and cover loosely with foil. Let them rest while you prepare the sauce.

In the same skillet, add butter. Once melted, add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove shrimp from the skillet and set aside.

In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Sprinkle the Cajun seasoning, smoked paprika, dried thyme, and onion powder over the onions and garlic. Stir to combine, then pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Allow the broth to reduce slightly for 2 minutes.

Pour in the heavy cream and bring the sauce to a simmer. Let it cook for 5-7 minutes, until the sauce thickens slightly.

Return the shrimp to the skillet, stirring to coat them in the creamy sauce. Cook for another 1-2 minutes to heat the shrimp through and ensure they are coated in the sauce.

Place the rested steaks on serving plates. Spoon the creamy Cajun shrimp sauce over the top, ensuring each steak gets a generous portion of shrimp and sauce. Garnish with fresh parsley and lemon wedges, if desired.