Shrimp in Rundown Sauce with Cavatelli

cooking.nytimes.com

We are pesky pescatarians who eat mostly plant-based meals.

1½ pounds jumbo shell-on shrimp

2 tablespoons neutral oil, such as canola

2 tablespoons grated fresh ginger (from a 2-inch piece)

2 lemongrass stalks, trimmed, tough outer layers removed and tender centers sliced lengthwise and smashed with the back of a knife

2 garlic cloves, smashed and peeled

Salt

¼ cup tomato paste

1 (13.5-ounce) can coconut milk

1 pound cavatelli or medium shell pasta

4 scallions, thinly sliced

1 lime

2 tablespoons unsalted butter, room temperature

½ cup mixed soft herbs, such as dill, basil and chives, chopped

Directions at cooking.nytimes.com

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