Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent, then add garlic and bell pepper. Cook for an additional 2-3 minutes.

Increase heat to medium-high. Add shrimp seasoned with salt, pepper, and Jamaican jerk seasoning. Cook for 3-4 minutes until shrimp are pink and opaque.

Reduce heat to medium, pour in coconut milk and lime juice. Simmer for 3-5 minutes, adding reserved pasta water if sauce is too thick.

Add drained pasta into the skillet and toss everything together for about 2 minutes until well-coated.

Serve the pasta garnished with cilantro and lime wedges.