Cook the Pasta:

• Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.

• Drain the pasta, reserving about 1 cup of the pasta water for later. Set aside.

Sauté the Shrimp:

• While the pasta cooks, heat olive oil in a large skillet over medium-high heat.

• Season the shrimp with a pinch of salt, pepper, and jerk seasoning.

• Cook the shrimp in the skillet for about 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.

Sauté the Veggies:

• In the same skillet, add a little more olive oil if needed.

• Add the onion, red bell pepper, and yellow bell pepper. Sauté for about 5 minutes, until the veggies are soft and slightly caramelized.

• Stir in the garlic and cook for another 1 minute, until fragrant.

Make the Creamy Sauce:

• Lower the heat to medium and add the heavy cream, coconut milk, lime juice, and paprika to the skillet.

• Stir everything together and bring to a gentle simmer. Let the sauce cook for 3–4 minutes until it thickens slightly.

Combine the Pasta & Shrimp:

• Add the cooked pasta to the skillet, tossing to coat in the creamy sauce.

• Stir in the butter and shredded cheddar cheese, allowing it to melt and create a smooth, creamy sauce.

• Add the cooked shrimp back into the skillet and toss everything together. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.

Serve:

• Taste and adjust seasoning with more salt, pepper, or jerk seasoning if needed.

• Garnish with fresh cilantro or parsley and serve with lime wedges on the side.