Heat two tablespoons of extra virgin olive oil in a large non-stick skillet and add garlic clove, shrimp, and 3 to 4 lemon slices.
Season with salt and pepper. Cook and stir for approx 6 to 8 minutes, flipping them once. Remove from the heat and set aside.
Heat 2 tablespoons of extra virgin olive oil over medium heat. Add shallot and cook until golden brown.
Stir in sliced peppers and cook for a couple of minutes until they soften.
Add tomatoes and season with Jamaican jerk seasoning. Stir well to combine.
Reduce the heat and cook for 20 to 25 minutes.
In the meantime, cook the pasta according to the package instructions.
Remove the sauce from the heat and stir in grated cheese.
Drain the pasta and add it to the sauce. Stir well to combine.
Serve topped with the shrimp.