Prepare shrimp. Heat 1 tablespoon oil in a large saute pan over high heat. Add shrimp and cook until one side of the shrimp turns pink. Flip shrimp over and add sweet chili sauce, soy sauce, ginger powder, and garlic powder, stirring to coat. Simmer for 1 minute or until shrimp are cooked. Set aside and keep warm.

Heat 2 tablespoons oil in a large saute pan over medium heat. Add shallots and garlic and saute until softened, about 4-5 minutes. Add red curry paste and cook until paste softens, stirring frequently. Add coconut milk and bring to a simmer. Reduce heat to low and simmer for 5 minutes.

Season sauce with fish sauce, soy sauce, brown sugar, and lime juice, stirring to combine.

Meanwhile, cook pasta according to directions on package. Drain pasta, reserving ½ cup of the pasta water.

Add cooked penne to red curry sauce along with reserved ½ cup pasta water. Bring to a simmer and cook for 1 minute or until pasta is well coated in sauce. Adjust seasoning with salt and pepper.

Portion pasta into bowls and garnish with crispy shallots, cilantro, and scallions. Serve with lime wedges on the side.