• Remove the shells and tails from the shrimp and set them in a medium saucepan. Slice the shrimp in half by cutting through the top, where the digestive tract is located, pulling out the tract and discarding as you work your way through each shrimp. Transfer the cleaned, halved shrimp to a bowl and keep them in the refrigerator until later.
• Place the pan with the tails and shells on the stove and add the cup of olive oil. Set the pan over medium heat and allow them to sizzle, stirring occasionally, until they take on a deep red color, about 15 minutes.
• Push the shells to the side of the pan and add 1 tbsp of tomato paste, allowing it to toast and turn the oil a deep red, about 1 minute.
• Season it with 1 tsp of kosher salt and let it chill to room temperature. Transfer the mixture to the jar of a blender and then blend it on high speed until smooth.
• Strain the oil into a small bowl through a fine mesh strainer, then discard the solids. Set the shrimp oil aside.

Red Curry Prawn Pasta

• Place a large saucepan or Dutch oven over medium-low heat and add the olive oil plus 1 tbsp of the butter. Once the butter is melted and slightly foamy, add the carrots, onions, ginger and garlic. Add in a pinch of salt and stir, allowing the aromatics to sweat down slowly.
• Continue to cook, stirring occasionally until the onions and carrots are quite soft – take your time, this will take about 20 minutes.
• Meanwhile, get the pasta cooking water in place by bringing a large pot of salted water to a rolling boil.
• Back to the sauce… add the tomato paste and shrimp paste, mashing them in the pan with the back of a fork or wooden spoon. Increase heat to medium and begin to coax out the flavor of the second installment of aromatics while stirring occasionally. You will hear light sizzling and smell a fragrant aroma. This step only takes about 90 seconds.
• Stir in the curry paste and allow it to toast until spices are bloomed, about 2 minutes.
• Pour in the white wine and allow it to simmer until reduced by half, about 3 minutes. Turn down heat to low.
• Drop the pasta in the boiling water, moving around to make sure it doesn’t stick to each other, then stir occasionally. While the pasta is cooking, add the coconut milk to the pan of sauce base and bring it to a strong simmer.
• When the linguine is al dente, lift it from the pot and add the pasta directly into the sauce (reserving some pasta water in the pot). Let the pasta and sauce simmer for about 2 minutes, adding pasta water as needed to maintain a saucy and glossy texture.
• Fold in the shrimp and then stir in the remaining 4 tbsp of butter. Continue gently folding until the shrimp is opaque, adding pasta water as needed to keep it saucy and glossy. Turn off the heat and finish with half of the shrimp oil.

Plating

• Add half of the basil and scallions, as well as a squeeze of lime and transfer it to individual bowls or a serving platter. Enjoy right away, garnished with a drizzle of shrimp oil and the remaining scallions and basil.