Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.

In a medium bowl, toss the shrimp with 1 tablespoon of the Cajun seasoning until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side or until pink and opaque. Remove shrimp from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the onion and bell peppers, sautéing for 5 minutes until softened.

Add the minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute until fragrant.

Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce has thickened slightly.

Stir in the Parmesan cheese until melted and the sauce is smooth.

Return the cooked pasta and shrimp to the skillet. Toss thoroughly to coat with the sauce.

Season with salt and pepper to taste. Garnish with chopped parsley and serve immediately.