Instructions

1. Season the shrimp with 1/2 of the jerk seasoning and let marinate for about 15 minutes

2. While the shrimp is marinating, cook the penne pasta according to the instructions. Reserve 1 cup of pasta water before draining

3. Heat the olive oil in a large skillet on medium-high heat. Add the shrimp to the skillet and cook for 2 minutes on each side. Do not overcook, just sear them being they will be added back into the pasta later and will finish cooking. Transfer the shrimp to a bowl or plate and set aside

4. Add the bell peppers and onions into the skillet and sauté for 2 minutes, until onions are translucent, and the peppers are still a bit crisp/fork tender

5. Sprinkle the remaining 1/2 of the jerk seasoning over the vegetables, as well as the garlic, paprika, allspice, salt and pepper. Stir into the vegetables to evenly coat while sautéing for another minute

6. Add the chicken stock to the skillet and deglaze by scraping up any brown bits on the bottom. Immediately after, reduce the heat to medium and pour in the heavy cream

7. Stir to combine the heavy cream into the vegetables and spices and then stir in the shredded mozzarella and shredded parmesan cheese. Stir it until it’s melted and combined

8. Add in the cooked pasta and stir it into the sauce. Slowly stir in pasta water a bit at a time until the sauce is the consistency you prefer

9. Return the shrimp into the pan, stir to combine into the sauce and pasta, and let cook about 1 to 2 minutes, or until the shrimp is heated through