Pat the thawed seafood mix dry with paper towels to remove excess moisture. Season with half of the salt and black pepper.

Heat 1 tablespoon of butter in a large skillet over medium-high heat until foamy.

Add the seafood mix and cook, stirring frequently, for about 3 minutes, or until the seafood is just cooked through. Avoid overcooking to keep it tender.

Transfer the seafood to a plate using a slotted spoon and loosely cover with foil.

Carefully discard any excess liquid from the skillet and wipe it clean.

Add the remaining tablespoon of butter to the skillet over medium heat.

Stir in the minced garlic and sauté for 30 to 60 seconds until fragrant.

Reduce the heat to medium-low. Pour in the heavy cream, add the cayenne pepper, and stir in the remaining salt and black pepper. Simmer gently for about one minute.

Add the grated Parmesan cheese and stir until completely melted into a smooth, creamy sauce.

Return the seafood to the skillet and gently toss until coated in the garlic Parmesan sauce. Heat for another minute.

Sprinkle with freshly chopped parsley and serve immediately.