Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add pasta and cook according to package directions until al dente (about 8-10 minutes). Drain well, reserving 1 cup of pasta water, and set aside.

In a large skillet, heat olive oil and butter over medium heat. Add seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.

In the same skillet, sauté chopped bell peppers and onion until tender-crisp, about 5-7 minutes. Add garlic and jerk seasoning, cooking for another minute until fragrant.

Pour in heavy cream and chicken broth, bringing the mixture to a simmer. Let it thicken slightly for a few minutes. Add cooked pasta and shrimp, tossing to combine. Adjust consistency with reserved pasta water if needed.

Stir in Parmesan cheese and fresh parsley. Taste and adjust seasoning as needed. Serve immediately.