Prep the shrimp and aromatics. Pat shrimp dry and season with a pinch of salt and pepper. Mince the garlic, grate the ginger, and slice the scallions. Zest the lime before cutting it.

Cook the noodles. Boil in salted water until just shy of al dente. Reserve 1/2 cup of pasta water (if using wheat noodles), then drain. Toss noodles with a splash of oil to prevent sticking.

Sear the shrimp. Heat butter or oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Remove to a plate; do not overcook.

Sauté the aromatics. Lower heat to medium. Add a bit more butter or oil if the pan is dry. Cook garlic and ginger for 30–45 seconds until fragrant, stirring constantly so they don’t brown.

Build the sauce. Whisk in sriracha, soy sauce, brown sugar or honey, and broth. Simmer 1–2 minutes to meld flavors. Reduce heat to medium-low, then stir in the cream. Let it gently bubble until slightly thickened, about 2–3 minutes.

Adjust the heat and balance. Taste the sauce. Add more sriracha for spice, a pinch of sugar for balance, or a splash of soy for salt. Stir in lime zest and a squeeze of lime juice for brightness.

Combine noodles and shrimp. Add cooked noodles and shrimp to the skillet. Toss until evenly coated. If it’s too thick, loosen with reserved pasta water or a splash of broth. If too thin, simmer briefly to reduce.

Finish and garnish. Stir in scallions and a drizzle of sesame oil. Top with cilantro, sesame seeds, or crushed peanuts if you like. Serve hot with extra lime wedges.