Marinate shrimp with 2 tablespoon of jerk sauce and ¼ teaspoon of adobo. Refrigerate for 10 minutes or while you prepare the pasta.

Boil salted water in a saucepan. Once the water has boiled add 350g of penne pasta and cook for 10-12 minutes. When the pasta is ready drain and set aside to add to the Rasta pasta sauce later.

While the pasta cooks heat a splash of oil in a pan. Then, add shrimps and cook on both sides for 3-4 minutes. Remove from the pot and set shrimp aside for later.

Next, add 2-3 chopped garlic cloves, ½ a chopped red bell pepper, ½ a yellow red bell pepper, ½ a green bell pepper, and spring onions/green onions/scallions to the same saucepan that the shrimp was cooked in. Make sure you leave all the shrimp juices in the saucepan for more flavour. Then stir and cook for a 2-3 minutes or until fragrant.

Pour 3 cups of double cream into the saucepan. Then add ½ teaspoon of adobo, 1 tablespoon of jerk sauce, 2 teaspoon of paprika, ¼ teaspoon of onion powder, ¼ garlic powder and stir on a low heat for 5 mins while it thickens.

Once the sauce has thickened add ½ a cup of mozzarella, ½ cup of parmesan, ½ a cup of cheddar and stir.

Add 350g of the cooked penne pasta, jerk shrimp, and stir. Leave the Rasta pasta to cook on a low heat for a few more minutes and serve!