Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter until melted and bubbling. Introduce shrimp seasoned with Cajun seasoning and sauté for 4-5 minutes until pink and opaque. Remove shrimp and set aside.

In the same skillet, add the remaining tablespoon of butter, cubed zucchini, and pour in white wine. Stir and cook for 5-6 minutes until the wine evaporates and zucchini softens slightly.

Add the chopped roasted bell peppers and minced garlic to the zucchini. Stir and cook for 3-4 minutes. Season with salt and pepper to taste.

Return the shrimp to the skillet and combine with vegetables. Pour in heavy cream and add Parmesan cheese. Stir gently over low heat for 3-4 minutes until the sauce thickens.

Remove from heat and sprinkle chopped parsley on top. Serve warm, enjoy your keto-friendly meal!