Bring a large pot of salted water to a boil over high heat. Once boiling, add your fettuccine or linguine and cook according to package instructions until al dente, usually about 8–10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until it turns translucent. Stir in the minced garlic and diced bell pepper, cooking for an additional 2–3 minutes until aromatic.

Increase the heat to medium-high and add 1 pound of fresh shrimp. Season with salt, pepper, and Jamaican jerk seasoning. Cook the shrimp for 3–4 minutes, stirring gently until they turn pink and opaque.

Reduce the heat to medium, then pour in the coconut milk and lime juice. Stir and allow to simmer for 3–5 minutes. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.

Toss the drained pasta into the skillet with the shrimp and sauce, mixing well to ensure every strand is coated. Continue to toss for about 2 minutes over low heat, adjusting seasoning as needed.

Transfer to serving bowls, garnish with freshly chopped cilantro, and serve with lime wedges on the side.