Instructions:

1. Season the Steaks: Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and black pepper.

2. Cook the Steaks: In a large skillet, heat olive oil over medium-high heat. Add the seasoned steaks and cook for about 4-5 minutes per side for medium-rare (adjust cooking time to your desired doneness). Once cooked, remove the steaks from the skillet and let them rest on a plate.

3. Sauté the Shrimp: In the same skillet, melt butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 2-3 minutes.

4. Add the Shrimp: Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes.

5. Make the Sauce: Stir in the heavy cream, Cajun seasoning, and chicken broth. Bring to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.

6. Finish the Sauce: Stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning with more salt, pepper, or Cajun seasoning to taste.

7. Combine: Return the rested steaks to the skillet, spooning the creamy Cajun shrimp sauce over them. Let them simmer together for a minute to meld the flavors.

8. Serve: Plate the steak and top with the creamy shrimp sauce. Garnish with fresh parsley and serve hot, perhaps with a side of rice or crusty bread to soak up the delicious sauce.