Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.

In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté for 3-4 minutes until translucent. Then, add minced garlic and diced bell pepper, cooking for another 2-3 minutes.

Raise the heat to medium-high and add the shrimp, seasoning with salt, pepper, and Jamaican jerk seasoning. Cook for 3-4 minutes until shrimp turn pink and opaque.

Pour in the coconut milk and lime juice, and let the mixture simmer for 3-5 minutes. Add reserved pasta water as needed for desired sauce consistency.

Add the cooked pasta to the skillet and toss to combine. Adjust seasoning if necessary, and serve hot, garnished with cilantro and lime wedges.