Cook the pasta in a large pot of salted boiling water for about 10 minutes until al dente. Drain and keep warm.

In a skillet, heat olive oil over medium heat. Season shrimp with salt, pepper, and jerk seasoning; cook for 3-4 minutes until pink. Remove from skillet.

In the same skillet, sauté diced onion and sliced bell peppers for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

Pour in heavy cream and broth; bring to a simmer and thicken for 3-4 minutes.

Return shrimp to the skillet, add lime juice and combine everything.

Add the cooked pasta to the skillet and toss with the creamy mixture until evenly coated.

Adjust seasoning and serve garnished with cilantro or parsley.