Cook the pasta in a large pot of salted water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.

In a skillet, heat olive oil and sauté chopped onion until translucent. Add garlic and bell pepper, cooking until softened.

Add shrimp, season with salt, pepper, and jerk seasoning, and cook until shrimp turns pink and opaque.

Pour in coconut milk and lime juice, simmer for 3-5 minutes. Gradually add reserved pasta water until desired consistency is reached.

Combine the drained pasta with the sauce in the skillet, ensuring pasta is well-coated. Adjust seasoning if needed.

Serve hot, garnished with cilantro and lime wedges.