Begin by rinsing the shrimp under cool water. Pat them dry with paper towels. In a small bowl, combine lime juice, jerk seasoning, garlic powder, and onion powder. Toss the shrimp in this mixture. Set aside for about 15 minutes to let the flavors meld.

Boil water in a large pot. Once boiling, add salt along with the penne pasta. Cook according to package instructions until al dente. Drain the pasta and toss it with a little olive oil to prevent sticking.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced bell peppers and cook for about 4-5 minutes until they are tender. Follow up with the minced garlic and chopped green onions, cooking for another 1-2 minutes until fragrant.

Push the veggies to the side of the skillet. Add the marinated shrimp, cooking it for 3-4 minutes until pink and cooked through.

Once the shrimp is done, pour in the heavy cream, coconut milk, and chicken broth. Stir well to combine. Sprinkle in the Parmesan cheese, adobo seasoning, black pepper, additional jerk seasoning, thyme, smoked paprika, and crushed red pepper flakes.

Add the cooked penne pasta to the skillet. Toss to coat the pasta well with the sauce. Allow it all to simmer on low heat for another 5-7 minutes, stirring occasionally.

Once everything is well incorporated and heated through, serve your shrimp rasta pasta immediately. Garnish with fresh parsley, if desired.