Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Just before draining, reserve about 250ml (a cupful) of the starchy pasta water. Drain the pasta and set aside.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan over a medium heat. Add the chopped onion and sliced bell peppers. Sauté for 5-7 minutes, until the onion is translucent and the peppers have softened but still retain a slight bite.

Add Garlic and Spices: Add the minced garlic and dried thyme to the pan and cook for another minute until fragrant. Be careful not to let the garlic burn.

Bloom the Jerk Seasoning: Stir in the jerk seasoning paste and cook for one minute more. This step is key to waking up the spices and deepening their flavour. The kitchen will start to smell amazing at this point!

Create the Creamy Sauce: Pour in the full-fat coconut milk and add the crumbled stock cube. Stir everything together until the sauce is smooth. Bring it to a gentle simmer and let it bubble away for 3-4 minutes to thicken slightly. Reduce the heat to low.

Cook the Shrimp: Add the peeled raw prawns to the simmering sauce. They will cook very quickly. Let them simmer gently for 2-3 minutes, stirring occasionally, just until they turn pink and opaque. Overcooking will make them tough, so keep a close eye on them.

Combine and Finish: Add the drained pasta to the pan with the sauce. Toss everything together until the pasta is thoroughly coated. If the sauce seems too thick, I find that adding a splash of the reserved pasta water helps to loosen it to the perfect consistency. The starch in the water helps the sauce cling beautifully to the pasta. For more tips on achieving the perfect pasta texture, this guide from BBC Good Food is excellent.

Final Touches: Squeeze in the juice of one lime and season with salt and black pepper to your liking. The lime juice really brightens everything up. Give it a final stir, then serve immediately, garnished with fresh coriander or chopped spring onions.