Begin by heating a large skillet over medium-high heat for about 2 minutes. Add olive oil and 1 tablespoon of butter to the skillet, allowing them to melt and shimmer. Once hot, add the shrimp seasoned with Cajun seasoning. Sauté for about 4-5 minutes until the shrimp are pink and opaque. Remove the shrimp and set aside.

In the same skillet, add the remaining tablespoon of butter, followed by the cubed zucchini and white wine. Stir to combine and let it bubble for 5-6 minutes until the wine evaporates and zucchini softens slightly.

Stir in the chopped roasted bell peppers and minced garlic into the skillet with zucchini. Cook for another 3-4 minutes, seasoning with salt and pepper to taste.

Return the sautéed shrimp to the skillet, add heavy cream, Parmesan cheese, and chopped parsley. Stir until well combined and the shrimp are heated through. Allow to simmer gently for 3-4 minutes until the sauce thickens.