Bring a large pot of salted water to a rolling boil. Add the fettuccine or linguine, cooking until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until translucent, about 3 to 4 minutes. Stir in minced garlic and diced bell pepper; cook until fragrant and tender, roughly 2 to 3 minutes.

Increase heat to medium-high, add fresh shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning to taste. Cook, stirring occasionally, until shrimp turn pink and opaque, about 3 to 4 minutes.

Reduce heat to medium, pour in coconut milk and lime juice, stirring to combine. Let simmer for 3 to 5 minutes until slightly thickened. Gradually add reserved pasta water to reach desired consistency.

Toss the drained pasta directly into the skillet with the shrimp and sauce. Stir well to coat all pasta strands. Heat together for an additional 2 minutes.

Plate the Shrimp Pasta Delight, garnishing with fresh cilantro on top and lime wedges on the side. Enjoy!