Prep the ingredients: 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 Ja Blends & Spices jerk seasoning, mix to combine and marinate for about 10 minutes or longer if time is not of the essence.
Boill the penne pasta: boil the pasta in salted water until aldente, reserve about 1 cup of pasta water, drain pasta and set aside. In order to stop the pasta from clumping up, add about 1 tablespoon of oil and toss to combine. Alternatively, run the pasta under cold water to get rid of starch.
Cook the shrimps: heat up olive oil on medium high heat, carefully add the shrimps to the hot pan and cook on each side for about 2 to 3 minutes each depending on the size of the shrimp. Do not overcook as you would be adding it back to the pasta later. Take it out of the pan and transfer onto a plate then set aside.
Make the creamy sauce: still using the same pan you sauteed the shrimps, add chopped bell peppers and onions and saute for about 1 to 2 minutes moving it around the pan so it doesn’t burn. Add scallions, Ja Blends & Spices Jerk Seasoning, salt and black pepper and cook for another minute. Deglaze the pan with the chicken stock. Add chopped garlic and cook for another minute or two.
Pour the double cream over the sauteed vegetables, add chopped scotch bonnet or dash of Ja Blends & Spice, smoked paprika, allspice and stir to combine. Stir in parmesan cheese and cheddar cheese into the creamy sauce until melted. Taste and adjust seasoning to preference.
Add the cooked pasta to the sauce and stir to combine, add some of the reserved pasta if the sauce is too thick. Finally, return the cooked shrimps to the pasta and stir to combine. Take it off the heat and serve immediately. Enjoy
