Boil the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add your pasta, either fettuccine or linguine, and cook according to package instructions until al dente, typically about 8-10 minutes. Remember to reserve 1 cup of the pasta water before draining the pasta in a colander.

Sauté Aromatics: While the pasta is cooking, heat a large skillet over medium heat and add a splash of olive oil. Once the oil shimmers, toss in the chopped onions and sauté for 3-4 minutes until translucent and fragrant. Next, add the minced garlic and diced bell pepper, continuing to sauté for another 2-3 minutes until soft and aromatic.

Cook the Shrimp: Increase the heat to medium-high and add the fresh shrimp to the skillet along with the Jamaican jerk seasoning. Stir frequently, cooking for 3-4 minutes until the shrimp turn pink and opaque, signaling they are perfectly cooked.

Create the Sauce: Once the shrimp are cooked, lower the heat slightly and pour in the creamy coconut milk along with fresh lime juice. Allow the mixture to simmer gently for about 3-5 minutes, stirring occasionally. Use your reserved pasta water to adjust the consistency to your liking.

Combine Pasta and Sauce: Toss the drained pasta into the skillet with the shrimp and creamy sauce. Gently mix everything together until the pasta is evenly coated. Don’t forget to season with salt and pepper to taste.

Garnish and Serve: Remove the skillet from heat and garnish your dish with freshly chopped cilantro. Serve with lime wedges on the side.