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Boil the pasta per the package directions for al dente. Begin the rest of the recipe while the pasta boils.
Stir the shrimp with 1 ¼ tablespoons jerk seasoning, ¼ teaspoon roasted garlic powder, and ¾ teaspoon Hungarian paprika until coated.
Add 1 tablespoon of olive oil to a large skillet over medium heat. Cook the shrimp for 1 to 2 minutes per side until slightly pink. Transfer to a plate.
Add the remaining olive oil. Add the sliced peppers to the heated oil and cook for about 3 minutes or until slightly translucent.
Reduce the heat to medium-low and add the heavy cream, chicken broth, the remaining jerk seasoning and Hungarian paprika, dried thyme, red bell pepper seasoning, ginger powder, and salt. Stir well.
Stir in both cheeses.
Simmer the mixture for about 5 minutes until thickened.
Gently stir in the pasta followed by the cooked shrimp and serve.