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

In a spacious skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until translucent. Stir in the minced garlic and diced bell pepper, cooking for another 2 to 3 minutes until fragrant.

Raise the heat slightly and add the fresh shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning. Cook the shrimp for about 3 to 4 minutes, turning occasionally until they turn pink and opaque.

Reduce the heat to low and pour in the coconut milk and freshly squeezed lime juice. Stir gently and simmer for 3 to 5 minutes, allowing the flavors to meld. Gradually stir in reserved pasta water for desired sauce thickness.

Add the drained pasta to the skillet, gently tossing to coat with the creamy sauce. Heat through for about 2 minutes, adjusting seasoning as necessary.

Spoon the creamy shrimp pasta into bowls, garnishing with freshly chopped cilantro and additional lime wedges on the side.