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In a bowl, combine peeled and deveined shrimp with olive oil and Cajun seasoning. Let it sit for 10-15 minutes to absorb the flavors.
Boil a pot of salted water and add fettuccini. Cook until al dente, about 8-10 minutes, then drain and set aside.
In a large skillet, melt butter over medium heat. Add chopped mushrooms and diced shallots. Cook until tender, about 5-7 minutes. Remove and set aside.
In the same skillet, add the marinated shrimp and sauté for 2-3 minutes until pink. Remove and set aside.
Pour chicken broth into the skillet, bringing it to a boil. Simmer until reduced to about ¼ cup, about 2-3 minutes.
In a small bowl, whisk together sour cream and cornstarch, then mix in 1 cup of the reduced chicken broth.
Stir the sour cream mixture back into the skillet, cooking over low heat until thickened and bubbly.
Return shrimp, sautéed mushrooms, roasted bell peppers, and capers to the pan. Stir gently until heated through.
Plate the creamy mixture over cooked fettuccini. Optional: Garnish with fresh parsley.