Cook the fettuccine according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.

Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until fragrant.

Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and are cooked through.

Pour in the coconut milk and stir in the Jamaican jerk seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes to thicken slightly.

Add the cooked fettuccine to the skillet, tossing to combine everything well. Cook for an additional 2 minutes to heat through.

Remove from heat and stir in the chopped cilantro and lime juice before serving.