Jerk Shrimp Pasta

For the jerk seasoning:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon ground allspice
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon grated nutmeg
• ½ teaspoon dark brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt

For the shrimp pasta:

• 1 tablespoon + 1 teaspoon neutral oil (such as vegetable oil, canola oil or light olive oil) divided
• ¾ pound raw shrimp,* thawed, peeled, deveined and cut into bite-size chunks
• 3 cups uncooked medium pasta shells (8 ounces)
• ¼ cup finely diced yellow onion (you need about ⅓ of a small onion for that)
• 1 cup chicken broth
• ¼ cup tomato paste
• 1 cup heavy cream
• ½ teaspoon lime zest
• ½ teaspoon lime juice, more to taste
• leaves from 4 small sprigs of fresh thyme, roughly chopped