In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the shrimp and langostino for 2–3 minutes until just cooked; remove and set aside. In the same skillet, add onions, bell pepper, and celery, cooking for 4–5 minutes until the onions are translucent and fragrant.

Lower the heat and add 4 tablespoons of butter to the skillet, allowing it to melt. Sprinkle in 5 tablespoons of flour, stirring until well combined and absorbed. Gradually deglaze the pan with 2 cups of chicken broth, stirring continuously, then let it simmer. Pour in 1 cup of heavy cream, seasoning with minced garlic, thyme, tarragon, salt, pepper, and smoked paprika.

Gently fold the sautéed seafood mixture back into the creamy gravy, allowing the mixture to simmer for an additional 2 minutes over low heat.

In a small bowl, mix together 1/4 cup of melted butter and the garlic herb seasoning pouch. Set it aside.

In a mixing bowl, combine the biscuit mix, 1/2 cup of shredded cheddar cheese, and 3/4 cup of milk. Stir until a dough forms.

Preheat your oven to 425°F (220°C). Spread the creamy seafood filling evenly in a baking dish. Generously dollop the biscuit dough over the top. Bake for 14–16 minutes, or until the biscuit topping is golden brown.