Spaghetti with Shrimp Rundown Sauce

Ingredients

• ¾ cup extra-virgin olive oil, divided
• 1 lb. shrimp shells (5 cups), plus 1 lb. medium shrimp, peeled, deveined, and butterflied, divided
• One 2-oz. piece ginger, bruised and coarsely chopped (¾ cup)
• 1 medium stalk of lemongrass, bruised and thinly sliced (⅓ cup)
• 1 habanero chile, quartered
• 3 oz. tomato paste
• 4 cups full-fat coconut milk (32 oz.)
• 1 Tbsp. finely grated orange zest
• 2 tsp. finely grated lemon zest
• 1 tsp. finely grated lime zest
• ¼ cup thinly sliced scallions
• Kosher salt
• 1½ lb. fresh spaghetti (or substitute 1 lb. dried spaghetti), boiled in a pot of salted water until halfway cooked, then drained and rinsed in cool water, cooking water reserved
• 1 tsp. finely chopped fresh mint
• 1 tsp. finely chopped flat-leaf parsley
• 1 tsp. finely chopped fresh basil

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