Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions, about 10-12 minutes. Drain and set aside.

In a bowl, toss shrimp with Cajun seasoning until well coated, about 1-2 minutes.

Heat olive oil and butter in a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until pink. Remove and set aside.

In the same skillet, sauté bell peppers for 3-4 minutes, then add garlic and diced tomatoes, cooking for an additional 2 minutes.

Add chicken broth and heavy cream to the skillet, simmer for 3-5 minutes. Stir in Parmesan cheese until melted.

Return shrimp and cooked pasta to the skillet, combine gently for about 2 minutes. Let sit off the heat.

Plate and garnish with parsley, serve hot.