Cooking Steps

• In a large skillet over medium heat, melt 1 tablespoon butter or heat oil. Add seasoned shrimp and cook about 2–3 minutes per side until pink and just cooked through; set aside.
• In the same pan, add remaining butter or oil and sauté the zucchini until just tender, about 5–6 minutes.
• Add roasted peppers (if using) and minced garlic; cook 1–2 minutes until fragrant.
• Pour in white wine or broth and let it reduce slightly, scraping up any browned bits.
• Stir in the heavy cream, reduce heat to low, and simmer a few minutes until velvety.
• Add Parmesan cheese (if desired) and Cajun seasoning; stir until the sauce is smooth and creamy.
• Return the shrimp to the skillet and toss gently to coat with sauce. Heat through 1–2 minutes.
• Season with salt and pepper to taste, garnish with fresh parsley or basil, and serve with lemon wedges.