Thaw shrimp, if frozen.
In a 12-inch skillet heat butter and olive oil. Add onion and garlic; cook until onion is tender but not brown. Stir in shrimp and Cajun seasoning*.
Add mushrooms, zucchini, yellow summer squash, sweet pepper, and carrot; cook and stir for 3 minutes.
Add chicken broth and whipping cream; bring to boiling. Gradually add pasta, stirring so pasta does not stick together. Cover and simmer 3 to 5 minutes or until pasta is tender. Sprinkle with Parmesan or Romano cheese. Season to taste with freshly ground pepper. Serve immediately. Makes 4 servings.