I start by cooking the rigatoni in a large pot of salted boiling water. I aim for al dente, usually about 6-8 minutes instead of the full time so the pasta still holds texture when it’s tossed with sauce. Once done, I drain and set aside, reserving a little pasta water just in case the sauce needs loosening later.

While pasta is boiling, I pat the shrimp dry to help them sear well. I mix salt, pepper, smoked paprika, garlic powder, and parsley, then in a medium skillet heat olive oil + butter until butter melts and starts to foam. I add minced garlic, then the shrimp, cooking about 3-4 minutes total until pink, turning once. Remove shrimp to a plate so they don’t overcook.

In a larger skillet, I heat olive oil and garlic until fragrant, then add chopped bell peppers and thyme, cooking until peppers soften (~3-4 min). I sprinkle in flour and jerk seasoning, stir to coat veggies, then whisk in heavy cream, stock, and white wine. Once the sauce thickens and is smooth, I stir in Parmesan and cheddar (if using), then add cooked pasta + shrimp, tossing until everything is coated. Let it simmer for 1-2 more minutes. I finish by discarding thyme sprigs and garnishing with chopped scallions. Serve hot.