1. Start by cooking the fettuccine according to package instructions. Once cooked, drain and set aside, reserving a bit of the pasta water.
2. In a large skillet, heat olive oil over medium-high heat. Toss the shrimp with Cajun seasoning, ensuring they’re well coated.
3. Add the shrimp to the skillet, cooking for about 2-3 minutes on each side until they’re pink and cooked through. Remove the shrimp and set aside.
4. In the same skillet, add the bell peppers and garlic, cooking until the peppers are tender but still vibrant, about 4-5 minutes.
5. Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for about 3 minutes, allowing it to thicken slightly.
6. Return the shrimp to the skillet, along with the cooked fettuccine. Toss everything together, adding the Parmesan cheese and a splash of reserved pasta water if you need to loosen the sauce.
7. Season with salt and pepper to taste, garnish with chopped parsley, and serve hot.

Remember, cooking should be fun. If you’re chatting on the phone with a friend while the pasta’s boiling, or sneaking a taste of the sauce, you’re doing it right. It’s all part of the experience.