Season the shrimp (or chicken) with the jerk seasoning and green seasoning, if using.

Boil the pasta in salted water according to package directions, then drain.

Heat the cooking oil in a large skillet and sear the shrimp until just cooked through; remove and set aside.

In the same skillet, melt the butter and sauté the bell peppers, garlic, and thyme until softened.

Add the scotch bonnet pepper (if using), coconut milk, heavy cream, paprika, and seafood seasoning; simmer until slightly thickened.

Stir in the Parmesan cheese until melted into the sauce.

Add the cooked pasta and shrimp back into the skillet and toss to coat evenly in the sauce.

Garnish with scallions or parsley and serve immediately.