Marinate: Combine shrimp with olive oil and Cajun seasoning in a bowl. Let the mixture meld for at least 15 minutes.

Cook Pasta: Bring a pot of salted water to a boil, then add fettuccini. Cook for 8-10 minutes until al dente, then drain and set aside.

Sauté Veggies: In a skillet, melt butter over medium heat. Add chopped mushrooms and shallots, sautéing until they are tender and fragrant—about 5 minutes—then remove them from the pan.

Cook Shrimp: In the same pan, add the marinated shrimp, cooking for 2-3 minutes until they turn pink and slightly charred. Set aside.

Make Sauce: Pour chicken broth into the skillet and reduce to about ¼ cup, allowing the flavors to concentrate—this should take around 5 minutes.

Thicken: In a separate bowl, mix sour cream with cornstarch until smooth, then stir this mixture into the reduced broth. Cook until the sauce thickens—about 3-4 minutes.

Combine: Stir in the cooked shrimp, sautéed mushrooms, roasted red bell peppers, and capers. Heat everything through, allowing all flavors to meld together beautifully.

Serve: Spoon the creamy blackened shrimp sauce over the fettuccini. Garnish as desired and enjoy every rich, flavorful bite!