Add the olive oil to a skillet over medium high heat on the stove.

Place the shrimp into the heated skillet, sprinkle with the cajun seasoning and toss to coat. Saute the shrimp until completely cooked through. Remove and set aside.

Add the zoodles to the skillet and saute until done to your liking. Remove the zoodles and set aside.

Reduce the heat in the skillet to medium, and add the butter and garlic. Saute until the butter is melted.

Pour the white cooking wine into the skillet and cook until the liquid is reduced by half.

Whisk in the heavy whipping cream and chicken broth as well as salt and pepper to taste. Cook over medium heat until the sauce thickens.

Add the parmesan cheese to the skillet and stir until the cheese has completely melted.

Place the shrimp and zoodles back into the skillet and toss to coat in the sauce.

Garnish with freshly chopped parsley and lemon slices before serving if desired.