1. Preheat the oven to 400°F and grease a 9-inch pie dish or small casserole dish.

2. Pat the shrimp dry, then toss with Cajun seasoning and olive oil.

3. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, just until lightly pink. Transfer to a plate.

4. Add the remaining butter to the skillet. Stir in onion, bell pepper, and celery, then cook for 4 to 5 minutes until softened.

5. Add garlic and cook for 30 seconds until fragrant.

6. Sprinkle flour over the vegetables and stir for 1 minute to create a thick base.

7. Slowly pour in seafood stock while stirring, then add heavy cream and cream cheese. Stir until smooth and thickened.

8. Stir in cheddar cheese, Parmesan cheese, corn, lemon juice, and parsley.

9. Fold the shrimp back into the creamy filling, then spoon everything into the prepared baking dish.

10. Arrange biscuit dough over the filling, leaving a few small gaps for steam.

11. Whisk the beaten egg with water and brush it over the biscuit topping.

12. Bake for 22 to 28 minutes, until the topping is golden brown and the filling bubbles around the edges.

13. Let the pie rest for 8 to 10 minutes before serving.