Cook the Pasta: Bring a large pot of salted water to a vigorous boil, add the penne pasta, and cook according to package instructions until al dente, about 9-11 minutes. Reserve ½ cup pasta water, drain, and set aside.

Sauté the Shrimp: In a large skillet, melt 2 tablespoons butter over medium heat, season shrimp with jerk seasoning, and cook for about 2 minutes per side until pink and opaque. Remove and set aside.

Aromatic Base: In the same skillet, add more butter if needed, reduce heat to medium-low, and sauté chopped onion and minced garlic for 1-2 minutes until fragrant and translucent.

Add the Bell Peppers: Incorporate sliced bell peppers into the skillet and cook for about 3-4 minutes until they soften slightly, stirring occasionally.

Create the Creamy Sauce: Pour in heavy cream and chicken broth, stir well, and let simmer for 2-3 minutes. Stir in grated Parmesan cheese until melted and integrated.

Combine Pasta and Sauce: Fold cooked pasta into the creamy sauce, mixing thoroughly. Add reserved pasta water gradually to achieve desired creaminess.

Finish with Shrimp and Garnish: Return sautéed shrimp to the skillet, add chopped scallions and fresh lime juice, toss gently, and garnish with parsley and additional Parmesan.