Marinate the large shrimp in a mix of jerk sauce and adobo seasoning for about 10 minutes.

In a large pot, bring salted water to a boil. Add the penne pasta and cook until al dente, approximately 10-12 minutes. Drain and set aside, reserving some pasta water.

In a large skillet, heat the cooking oil over medium-high heat. Add the marinated shrimp and cook for 3-4 minutes on each side until pink and opaque. Remove from skillet.

In the same skillet, reduce heat to medium and sauté chopped garlic and diced capsicum peppers for 2-3 minutes until fragrant.

Pour in the heavy cream and simmer for about 5 minutes until thickened.

Stir in the cheeses until melted and well combined.

Add the cooked penne pasta and sautéed shrimp to the skillet. Toss to coat everything in the sauce, adding reserved pasta water if needed.

Serve hot, garnished with extra cheese or fresh herbs if desired.