Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add your fettuccine or linguine and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onions and sauté for 3–4 minutes until translucent. Then, add minced garlic and diced bell pepper, cooking for an additional 2–3 minutes.

Increase heat to medium-high and add the large shrimp along with Jamaican jerk seasoning. Cook shrimp for about 3–4 minutes, stirring occasionally until they turn pink and opaque.

Pour in the coconut milk and fresh lime juice, stirring well. Allow the mixture to simmer for about 3–5 minutes, adding reserved pasta water to adjust the sauce consistency as needed.

Gently add the drained pasta to the skillet, tossing until well-coated in the sauce. Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve with lime wedges.