To prepare the shrimp pasta:

• 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.
• Arrange a rack in the middle of the oven and pre-heat to 400°F.
• Lightly coat a rimmed baking sheet with cooking spray; set aside.
• 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.
• When the water is boiling, add the pasta and cook until al dente, about 10 minutes or according to package instructions.
• While pasta is cooking, pat the shrimp dry and place on the prepared baking sheet.
• Season with the salt, black pepper, and cayenne and stir to coat; spread in an even layer.
• Roast until the shrimp are opaque and pink, stirring once halfway through, 6 to 8 minutes total.
• Remove from oven and drizzle the remaining lime juice over the shrimp and toss to coat, scraping up any flavorful bits on the baking sheet.
• 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.