Juice of 2 medium limes (about 1/4 cup), divided

12 ounces dry spaghetti

1 pound uncooked peeled and deveined medium shrimp

1/2 teaspoon kosher salt, plus more for the pasta water

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

2 medium scallions, thinly sliced, divided

1. Melt the butter in a small skillet over medium heat. Add the breadcrumbs, salt, black pepper, cayenne pepper and garlic powder. Cook, stirring constantly, until golden, crispy, and fragrant, 4 to 5 minutes; set aside.

2. Arrange a rack in the middle of the oven and heat to 400 F. Lightly coat a rimmed baking sheet with cooking spray; set aside.

3. Bring a large pot of salted water to a boil. Meanwhile, whisk the yogurt, chili-garlic sauce, honey, garlic powder and half of the lime juice together in a small bowl; set aside.

4. When the water is boiling, salt the water, add the pasta and cook until al dente, about 10 minutes or according to package instructions. Meanwhile, pat the shrimp dry and place on the prepared baking sheet.

5. Season shrimp with the 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon cayenne pepper, and stir to coat. Spread into an even layer. Roast until the shrimp are opaque and pink, stirring once halfway through, 6 to 8 minutes total. Drizzle the remaining lime juice over the shrimp and toss to coat, scraping up any flavorful bits on the baking sheet.

6. Drain the pasta and return it to the pot. Pour in the yogurt sauce, and toss to evenly coat the pasta. Add the shrimp and any juices from the baking sheet, along with half of the scallions, and gently toss again. Generously sprinkle each serving with the crispy breadcrumbs and remaining scallions. Serve immediately.

Recipe notes: The sauce can be made up to one day in advance and stored in a covered container in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

(Sheila Prakash is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)