Cook 2-3 oz pasta according to package directions. Once pasta is al dente, reserve 1 tablespoon pasta water, and drain remaining water.
In a small bowl, toss 4 oz shrimp in ½ teaspoon Jerk seasoning, set aside. On a cutting board, slice ½ bell pepper into about ¼ in strips, set aside.
Heat a skillet over medium-high heat, once hot, add seasoned shrimp. Cook 1-3 minutes on each side, until each side just becomes pink. Remove and set aside.
Return skillet to burner and add remaining 1 teaspoon olive oil, remaining ½ teaspoon Jerk seasoning, and sliced bell pepper. Cook, stirring occasionally until pepper is softened.
Once pepper is softened, turn down heat to low. Add cooked pasta and shrimp, 1 T pasta water, 1-2 T hevy cream, 1 T grated parmesan cheese, a large handful of spinach, and a pinch of salt. Stir and cook until sauce thickens and spinach wilts. Remove and serve immediately.