Cook pasta according to package instructions until al dente, about 6-8 minutes.

In a bowl, mix shrimp with salt, black pepper, smoked paprika, garlic powder, and parsley.

In a skillet over medium-high heat, add olive oil and butter. Once melted, add minced garlic and saut? for 1-2 minutes until fragrant.

Add seasoned shrimp to the skillet and cook on both sides until pink and cooked through, about 3-4 minutes. Set aside on a plate.

In a large skillet, add olive oil and minced garlic, saut? for 1-2 minutes until fragrant.

Add chopped bell peppers and saut? until tender, about 3-4 minutes.

Stir in jerk seasoning and flour, then whisk in heavy cream, stock, and white cooking wine until smooth and thickened.

Reduce heat to low and let the sauce simmer for 3-4 minutes, then stir in parmesan and cheddar until melted.

Add cooked pasta and shrimp to the sauce, stirring until well coated. Let simmer for 1-2 minutes.

Remove from heat, discard thyme sprigs, and serve immediately with garnished scallions.