Slice the bell peppers into strips and chop the onions, scotch bonnet, and garlic. Set aside.

Clean and devein the shrimp. Season with ½ tablespoon of jerk seasoning and let marinate for about 10 minutes.

Boil the penne pasta in salted water until al dente. Reserve about 1 cup of pasta water, then drain and toss with 1 tablespoon of oil.

In a pan, heat olive oil over medium-high heat. Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove from the pan.

In the same pan, add bell peppers and onions, sauté for 1-2 minutes. Add scallions, jerk seasoning, salt, and pepper, and cook for another minute.

Deglaze the pan with chicken stock, scraping up any bits. Add garlic and cook for another 1-2 minutes until fragrant.

Pour in the heavy cream, add scotch bonnet, paprika, and allspice. Stir in parmesan and cheddar until melted, adjusting seasoning as needed.

Combine cooked pasta with the sauce, adding reserved pasta water if the sauce is too thick. Return shrimp to the pan, stirring to combine.

Serve immediately, optionally with homemade garlic bread.