Prep the shrimp: Pat shrimp dry with paper towels. Season with a pinch of salt, black pepper, and a sprinkle of red pepper flakes. Set aside while you prep other ingredients.

Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta until just shy of al dente (about 1 minute less than package instructions). Reserve 1 cup of pasta water, then drain.

Sear the shrimp: Heat 1 tablespoon oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly curled. Transfer to a plate. Do not overcook.

Build the aromatics: Lower heat to medium. Add remaining oil and the butter. Stir in shallot, garlic, and ginger. Cook 1–2 minutes until fragrant, stirring often so they don’t brown too much.

Create the sauce base: Pour in coconut milk. Add lime zest from one lime, juice from both limes (about 3–4 tablespoons), red pepper flakes, honey, and fish sauce or soy sauce if using. Stir and bring to a gentle simmer.

Adjust consistency: Simmer 3–4 minutes to thicken slightly. If it’s too thick, splash in a bit of pasta water. If it’s too thin, let it bubble another minute. Taste and adjust salt and lime.

Toss with pasta: Add drained pasta to the skillet and toss to coat. If needed, add more pasta water a few tablespoons at a time until the sauce clings silkily to the noodles.

Return the shrimp: Add shrimp and any juices back to the pan. Toss gently for 1 minute to warm through. Turn off the heat.

Finish and garnish: Add a final squeeze of lime if you like bright flavors. Sprinkle with chopped cilantro or basil, and green onions. Taste and adjust seasoning one last time.

Serve: Twirl into bowls and top with an extra pinch of red pepper flakes or lime zest for color.