To begin, cook pasta according to packaging. NOTE: rigatoni pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).

In a bowl, add the freshly rinsed and patted dry shrimp along with salt, black pepper, smoked paprika, garlic powder, and parsley, mixing together to combine.

In a medium 10-inch skillet over medium-high heat, add the olive oil and butter until butter has melted. Add in the minced garlic to sauté frequently about 1-2 minutes until fragrant. Next, add in the shrimp and cook on both sides (about 3-4 minutes), until pink and cooked through. Set aside unto a plate.

In a large (12-inch) skillet, add the olive oil and minced garlic, sautéing until fragrant, about 1-2 minutes. Add the chopped bell peppers, sautéing until tender, about 3-4 minutes. Add the jerk seasoning and flour, stirring everything together. Whisk in the heavy cream, stock, and white cooking wine until everything thickens and becomes smooth with no lumps visible. Add the thyme sprigs.

Reduce the heat to low and let the sauce simmer for 3-4 minutes until it thickens more and the peppers become more tender. Stir in the grated parmesan and mild cheddar (if using) until it has melted and the sauce is even more creamy.

Add in the cooked pasta and shrimp and stir until everything is well coated. Let everything simmer for 1-2 minutes.

Remove from heat, discard the thyme sprigs, and serve immediately with a garnish of chopped scallions, if desired. ***Bon Appetit!***