Bring a large pot of salted water to a rolling boil over high heat. Add your fettuccine or linguine and cook for 8-10 minutes until al dente. Reserve 1 cup of the pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until translucent. Add minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.

Increase heat to medium-high and add large shrimp seasoned with salt, pepper, and Jamaican jerk seasoning. Sauté for 3-4 minutes until shrimp turn pink and opaque.

Pour in the coconut milk and lime juice, stirring well. Let the sauce simmer for 3-5 minutes until it thickens slightly. Adjust with reserved pasta water if too dense.

Gently toss the drained pasta into the skillet with the shrimp and sauce, ensuring every strand is coated. Adjust seasoning with salt and pepper as needed.

Plate the shrimp pasta, garnishing with chopped cilantro and serving with lime wedges on the side.