Heat one tablespoon of butter in a large skillet over medium-high heat. Season the seafood with half the kosher salt and black pepper.

When the butter starts foaming, add the seafood to the skillet and cook, stirring often, until just cooked through and no longer translucent, about 3 minutes.

Using a slotted spoon, transfer the seafood to a plate, cover it with foil, and set aside.

Pour the liquids out of the skillet, wipe it clean with paper towels, and add the remaining butter. Reduce the heat to medium.

When the butter starts foaming, add the garlic to the skillet. Saut?, stirring, until fragrant, 30-60 seconds.

Reduce the heat to medium-low. Add the cream, cayenne pepper, and the remaining kosher salt and black pepper. Bring the sauce to a gentle simmer, stirring, about 1 minute.

Add the parmesan cheese and gently stir until melted, about 30 seconds.

Add the seafood back to the skillet. Gently stir to combine with the sauce and reheat, about 1 more minute.

Transfer the skillet contents to a serving plate, sprinkle the dish with parsley, and serve.