Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions until al dente, typically around 10-12 minutes. Once cooked, drain the pasta in a colander, but reserve about ½ cup of the pasta water for later use.

In a medium bowl, toss the shrimp with the jerk seasoning until they are evenly coated. Heat a large skillet over medium heat and add butter. Once melted, add the shrimp in a single layer and cook for about 2 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside on a plate.

In the same skillet, add a bit more butter over medium heat. Add the chopped onion and minced garlic, sautéing for 1-2 minutes until they become fragrant and translucent. Then, toss in the sliced bell peppers and cook for an additional 3-4 minutes until they soften and gain a vibrant color.

Pour in the heavy cream and chicken broth into the skillet, stirring to combine everything well. Allow the mixture to simmer gently for about 5 minutes, letting it thicken slightly. As the sauce heats up, add the grated Parmesan cheese, stirring until it melts into the sauce and you achieve a creamy consistency. Taste and adjust the seasoning as needed.

Add the cooked penne pasta to the skillet, tossing it in the creamy sauce until well coated. If the sauce is too thick, add the reserved pasta water a little at a time until you reach your desired consistency. Return the cooked shrimp to the skillet, folding them in gently until everything is heated through.

Stir in the chopped scallions and a generous squeeze of lime juice for a fresh kick. Garnish your Creamy Jamaican Shrimp Rasta Pasta with additional parsley and extra Parmesan if desired. Serve immediately.