Cook the fettuccine according to package instructions until al dente.
In a large skillet, heat the olive oil over medium heat and add the shrimp.
Add garlic and bell peppers, sautéing for another 2-3 minutes.
Sprinkle the Cajun seasoning over the shrimp mixture and stir to combine.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the Parmesan cheese until melted and smooth.
Combine the cooked fettuccine with the sauce, tossing to coat evenly.
Season with salt, pepper, and fresh parsley before serving.
