1. Preheat your oven to 375 F (190 C). In a large, oven-safe skillet (or a 9×13 inch baking dish if you don’t have an oven-safe skillet, transferring the mixture later), heat the olive oil over medium-high heat. Add the diced bell peppers and onion, cooking until they begin to soften, about 5-7 minutes.

2. Stir in the minced garlic, Cajun seasoning, dried oregano, dried thyme, and cayenne pepper (if using). Cook for another minute until fragrant, ensuring the spices are well distributed.

3. Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes, stirring occasionally, just until the shrimp start to turn pink. They don’t need to be fully cooked at this stage, as they will finish cooking in the oven.

4. Pour in the condensed cream of chicken soup, milk, and chicken broth. Stir everything together until the sauce is smooth and well combined. Bring the mixture to a gentle simmer, then remove the skillet from the heat.

5. Unroll the crescent roll dough and separate it into individual triangles. Arrange the crescent roll triangles over the creamy shrimp mixture in the skillet, forming a single layer. You can overlap them slightly if needed.

6. Sprinkle the shredded Monterey Jack cheese evenly over the crescent roll dough. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the crescent rolls are golden brown and puffed, and the sauce is bubbly.

7. Once baked, remove the skillet from the oven. Let it rest for a few minutes before garnishing with fresh chopped parsley. Serve hot and enjoy!