1. Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until they reach a perfectly al dente texture. Drain the shells, reserving 1/4 cup of the pasta water for later use.

2. Pat the steak cubes dry with paper towels, then toss them in the Cajun seasoning, salt, and pepper until evenly coated. Heat a cast-iron skillet over medium-high heat and add the olive oil. Sear the steak bites in batches for 2-3 minutes per side, ensuring a nice, crispy crust. In the final minute of cooking, add the butter and minced garlic, tossing everything together to infuse the steak with that irresistible garlic aroma. Once seared, remove the steak bites from the skillet and set them aside.

3. Reduce the heat to medium and add the remaining butter and minced garlic to the same skillet. Sauté the garlic for about a minute, allowing its fragrance to bloom.

4. Slowly pour in the heavy cream, stirring continuously to deglaze the pan and incorporate all the flavorful browned bits. Let the cream simmer gently, then stir in the shredded cheddar and grated Parmesan cheeses, paprika, black pepper, and a pinch of salt. Whisk the mixture until the cheeses have melted, resulting in a luscious, creamy sauce.

5. Toss the cooked pasta shells into the cheesy garlic sauce, adding a splash of the reserved pasta water if needed to thin out the consistency. Gently fold in the seared Cajun steak bites, ensuring they’re evenly distributed throughout the dish.

6. Spoon the Cajun Steak Bites and Cheesy Garlic Shells Skillet into bowls and garnish with a sprinkle of fresh, chopped parsley.