Fill a large pot with salted water and bring to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and bell pepper, and cook for an additional 2-3 minutes.

Increase heat to medium-high and add shrimp. Season with salt, pepper, and jerk seasoning. Cook for 3-4 minutes, turning until shrimp is pink and opaque.

Lower heat and stir in coconut milk and lime juice. Simmer for 3-5 minutes, adjust consistency with reserved pasta water if needed.

Add drained pasta to the skillet, tossing until well coated with the sauce. Garnish with cilantro and lime wedges before serving.