Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine or linguine and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and keep warm.

Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and diced bell pepper; cook for 2-3 minutes until tender.

Cook the Shrimp: Increase heat to medium-high, add large shrimp and season with salt, pepper, and jerk seasoning. Sauté for 3-4 minutes until the shrimp are pink and opaque.

Make the Sauce: Pour in coconut milk and lime juice, stirring to combine. Bring to a simmer over medium heat for 3-5 minutes. If thick, add reserved pasta water gradually.

Combine Pasta and Sauce: Toss the drained pasta into the skillet with the sauce, ensuring it's well-coated. Adjust seasoning with salt or jerk seasoning as necessary.

Serve the Dish: Transfer to bowls, garnish with cilantro, and serve with lime wedges on the side.