Preparation Steps

• Slice the bell peppers into strips, chop the onions, scotch bonnet and garlic and set aside.
• Clean and devein the shrimps if using, then season with ½ tablespoon of jerk seasoning, mix to combine and marinate for about 10 minutes.
• Boil the penne pasta in salted water until aldente, reserve about 1 cup of pasta water, drain pasta and set aside. Add about 1 tablespoon of oil to prevent clumping or run under cold water.
• Heat up olive oil on medium high heat, add the shrimps to the hot pan and cook on each side for about 2-3 minutes. Do not overcook, then remove and set aside.
• In the same pan, add chopped bell peppers and onions, sauté for 1-2 minutes. Add scallions, jerk seasoning, salt and black pepper, and cook for another minute. Deglaze with chicken stock and add garlic, cooking for another minute or two.
• Pour the double cream over the sautéed vegetables, add scotch bonnet, smoked paprika, allspice, and stir until combined. Stir in parmesan and cheddar until melted. Adjust seasoning to preference.
• Add the cooked pasta to the sauce, stir to combine, adding reserved pasta water if the sauce is too thick. Finally, return the cooked shrimps to the pasta, stir to combine and serve immediately.