Sauté the peppers and onions in butter until tender in a large dutch oven.
Add the garlic and sauté for 1 minute until fragrant
Add the heavy cream and pasta and cook until the pasta is heated.
Add the cooked seafood and zucchini ribbons to heat.
While peppers are cooking, heat the tomatoes in a separate sauté pan until just blistered 2- to 3 minutes. These will be added last.
Adjust the seasoning with salt, pepper Cajun seasoning, and parmesan cheese