Begin by bringing a large pot of salted water to a boil. Add 8 ounces of fettuccine or linguine and cook for 8–10 minutes until al dente. Reserve 1 cup of pasta water, then drain the pasta.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Then, add the minced garlic and diced bell pepper, cooking for an additional 2–3 minutes.

Increase heat to medium-high and add peeled shrimp. Sprinkle with salt, pepper, and 1 tablespoon of Jamaican jerk seasoning. Cook for 3–4 minutes until shrimp is pink and opaque.

Pour in 1 can of coconut milk and 1 tablespoon of lime juice, stirring to combine. Allow to simmer on medium heat for 3–5 minutes until it thickens slightly.

Toss the drained pasta into the skillet with the sauce and shrimp. Mix until pasta is evenly coated, adjusting seasoning with salt, pepper, or jerk seasoning as needed.

Transfer to serving bowls, garnishing each with cilantro and serving with lime wedges.