Spiced Coconut Shrimp Noodles with Lime

Peel and devein shrimp, pat dry with paper towels. Set aside.

Bring a large pot of salted water to boil for the spaghetti.

Make the bumbu: peel garlic and shallots. Mince garlic, thinly slice shallots, and grate the ginger. Combine with cayenne in a small bowl.

Wash and chop cilantro. Slice scallions thinly, separating white and green parts. Cut limes into wedges.

Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Heat coconut oil in a large wok over medium-high heat until shimmering.

Add white parts of scallions and sliced shallots to the wok. Stir-fry for 2 minutes until fragrant and softened.

Add the bumbu mixture (garlic, ginger, cayenne) to the wok. Stir-fry for 1 minute until very aromatic, making sure not to burn the spices.

Add shrimp to the wok in a single layer. Cook undisturbed for 2 minutes, then flip and cook another 1-2 minutes until pink and opaque. Remove shrimp and set aside.

Pour heavy cream into the wok with the remaining bumbu. Stir well to combine.

Add soy sauce and salt. Let the sauce simmer for 3-4 minutes until it begins to thicken slightly.

Add cooked spaghetti to the sauce. Toss vigorously, adding splashes of reserved pasta water as needed to create a silky coating on every strand.

Return cooked shrimp to the wok. Squeeze juice of 2 limes over the noodles and toss everything together until well combined and heated through.

Taste and adjust seasoning with extra salt, lime juice, or a pinch more cayenne if you want more heat.

Divide noodles among warm bowls, arranging shrimp on top.

Garnish generously with fresh cilantro and green parts of scallions. Serve with extra lime wedges on the side for those who want an extra squeeze of brightness.