In a bowl, mix together the shrimp and jerk seasoning until fully coated. Set aside.
In a medium skillet over medium-high heat, add 1 Tbsp of butter until melted. Add in the shrimp and cook on both sides (about 3-4 minutes), until pink and cook through. Remove from skillet and set shrimp aside on a plate or in a bowl.
In the same skillet (with juices from shrimp + all), melt the other Tbsp of butter and add garlic and sauté for 1 minute or so, until fragrant. Add in the sweet peppers and sauté until softened, about 5 minutes.
Reduce the heat to medium-low and add the flour, stirring constantly until well combined and everything looks like paste.
Slowly add in the heavy cream, continuing to stir as it thickens. Once fully added, add in the chicken stock along with the parmesan and mild cheddar cheese. Continue to whisk until full combined and the sauce looks smooth and begins to thicken.
Let simmer (while stirring with a wooden spoon) for another 3-4 minutes.
When the pasta is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Add in the shrimp and continue to stir everything together. Remove from heat and serve.