Prepare the Shrimp

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Shrimp: In a large bowl, combine the peeled and deveined shrimp with lemon juice, salt, and pepper. Set aside.

Make the Filling

1. Sauté Vegetables: In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion, bell pepper, and garlic, cooking until softened (about 5 minutes).
2. Combine Ingredients: In a large bowl, mix the sautéed vegetables with the breadcrumbs, cooked rice, Parmesan cheese, parsley, Old Bay seasoning, paprika, salt, and black pepper until well combined.

Prepare the Sauce

1. Mix Sauce Ingredients: In a separate bowl, whisk together the heavy cream, mayonnaise, Worcestershire sauce, and additional salt and pepper to taste.

Assemble the Casserole

1. Layer Shrimp and Filling: In a greased 9×13-inch baking dish, spread half of the shrimp in an even layer. Top with the breadcrumb filling, and then arrange the remaining shrimp on top.
2. Add Sauce: Pour the cream sauce evenly over the top of the casserole.

Prepare the Topping

1. Mix Topping Ingredients: In a small bowl, combine the additional breadcrumbs with melted butter and stir until well coated.
2. Sprinkle on Top: Evenly sprinkle the breadcrumb topping over the casserole.

Bake the Casserole

1. Bake: Place the casserole in the preheated oven and bake for 35-40 minutes or until the shrimp are cooked through and the top is golden brown and crispy.
2. Cool Slightly: Remove from the oven and let cool for about 5 minutes before serving.

Serve

1. Garnish: Garnish with additional chopped parsley if desired.
2. Enjoy: Serve hot with a fresh salad or crusty bread on the side.