Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch rectangular baking dish with butter.
2. Pat the peeled and deveined shrimp dry and place them in a medium mixing bowl. Sprinkle Old Bay seasoning, smoked paprika, garlic powder, and half of the salt and black pepper over the shrimp. Toss gently to coat each piece evenly.
3. Heat olive oil in a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and cook for about 1 minute until the bottom turns pink. Flip the shrimp and cook for an additional minute. Transfer to a clean plate.
4. Reduce the skillet heat to medium and add the unsalted butter. Melt completely before adding finely chopped onion; sauté for about 3 minutes until softened. Stir in the diced red bell pepper and cook for 2 more minutes.
5. Stir in the minced garlic and cook for approximately 30 seconds. Pour in the chicken broth, whisking gently to combine.
6. Add the softened cream cheese, heavy whipping cream, and whole milk to the skillet. Whisk until fully combined and smooth. Sprinkle in the onion powder and remaining salt and black pepper.
7. Return the cooked shrimp to the skillet along with the lump crab meat. Gently fold both into the sauce, allowing to heat through for about 2-3 minutes.
8. Spoon the creamy mixture into the prepared baking dish, spreading it evenly. Place the biscuit dough rounds on top of the seafood mixture.
9. Mix melted butter with Italian seasoning and brush over the biscuit tops.
10. Place the baking dish in the oven and bake for approximately 25-30 minutes until the biscuits are golden brown and the filling is bubbly.
11. Once baked, remove from the oven and let it cool for a few minutes. Sprinkle with freshly chopped parsley.