Ingredients

• 1 lb. spaghetti
• Kosher salt
• 2 Tbsp. vegetable oil
• 2 medium shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 1 4-oz. can red curry paste
• 1 13.5-oz. can unsweetened coconut milk
• 2 Tbsp. unsalted butter, cut into pieces
• 2 tsp. fresh lime juice
• Thinly sliced scallion greens and lime wedges (for serving)

Directions

1. Cook 1 pound spaghetti in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.
2. Meanwhile, heat vegetable oil in a large Dutch oven or other heavy pot over medium. Cook shallots, thinly sliced, and garlic cloves, thinly sliced, stirring often, until softened, about 2 minutes. Add red curry paste and cook, stirring often, until paste is fragrant and slightly darkened and beginning to stick to bottom of pot, about 3 minutes.
3. Pour in can of unsweetened coconut milk and bring to a simmer, stirring and scraping up any browned bits. Cook, stirring often, until sauce thickens enough to lightly coat a spoon, about 3 minutes.
4. Using tongs, transfer pasta to sauce (a little water coming along is okay). Add 2 tablespoons unsalted butter, cut into pieces, and ½ cup pasta cooking liquid. Increase heat to medium; cook, tossing vigorously and adding more pasta cooking liquid by the ¼-cupful as needed, until sauce is silky and pasta is coated and glossy, about 2 minutes. Remove from heat and add fresh lime juice; toss to combine.
5. Divide pasta among shallow bowls; top with thinly sliced scallion greens. Serve with lime wedges.

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