In a medium bowl, combine the large shrimp with 2 tablespoons of jerk sauce and ¼ teaspoon of adobo seasoning. Mix well until the shrimp are evenly coated. Cover and refrigerate for about 10 minutes.

Bring a large pot of salted water to a rolling boil. Add 350g of penne pasta and cook for 10-12 minutes until al dente. Drain and set aside.

In a large skillet, heat a splash of oil over medium heat. Add the marinated shrimp and cook for about 3-4 minutes on each side until pink and opaque. Remove and keep warm.

Using the same skillet, add oil if needed and toss in the crushed garlic and chopped bell peppers. Sauté for 2-3 minutes until softened and fragrant.

Pour in 3 cups of heavy cream and stir. Add garlic powder, onion powder, and paprika. Simmer on low for about 5 minutes until slightly thickened.

Incorporate the cheeses, stirring constantly until melted and smooth.

Add the drained penne pasta and sautéed shrimp back into the skillet. Toss gently over low heat for a couple of minutes.

Plate the dish and garnish with freshly chopped green onions.