Begin by tossing the peeled and deveined shrimp in a bowl with olive oil and Cajun seasoning. Allow the shrimp to marinate for about 10-15 minutes while you prepare the rest of your ingredients.

In a large pot, bring salted water to a boil over high heat. Once it’s bubbling, add the fettuccini and cook according to package instructions until al dente, which typically takes about 8-10 minutes. Drain the pasta and set it aside, reserving a splash of the pasta water.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped mushrooms and diced shallots, and sauté for about 5-7 minutes until tender. Remove and set aside.

In the same skillet, add the marinated shrimp and cook for 2-3 minutes until they turn pink. Remove the shrimp and set aside.

Pour in the chicken broth and increase the heat to high. Boil and reduce by half for about 2-3 minutes.

In a separate bowl, whisk together the sour cream and cornstarch until smooth. Gradually add the reduced broth into this mixture while stirring to prevent lumps.

Lower the heat and stir the sour cream mixture back into the skillet. Cook gently for about 3-4 minutes until thick and bubbly.

Return the cooked shrimp, sautéed veggies, roasted red bell peppers, and capers to the skillet. Fold the ingredients into the sauce and heat through for an additional 2-3 minutes.

Plate the creamy mixture generously over the cooked fettuccini. Garnish with freshly chopped parsley if desired.