Sauté the shrimp and peppers

• Melt the butter with the olive oil in a frying pan.
• Add the shrimp and bell pepper and season with chili powder, salt, paprika, garlic powder, onion powder, oregano and cayenne.
• Sauté until the shrimp are cooked through and the peppers are tender.

Set the shrimp aside

• Remove the shrimp and peppers from the pan and set aside.

Make the Alfredo sauce

• In the same pan, sauté the garlic in butter.
• Add the heavy cream, Cajun seasoning, dried basil, lemon, Parmesan, cream cheese, parsley, salt and pepper.
• Stir and simmer until the sauce is smooth and thickened.

Assemble the dish

• Spread some sauce over the bottom of the baking dish.
• Stuff the cooked pasta shells with the shrimp mixture and arrange them in the dish.
• Spoon more sauce over the shells and cover with cheese.

Bake

• Bake in the oven until hot and bubbling.
• At the end of baking, broil the top to get it nice and crispy.