Instructions

Bring 2 quarts water to boil in Dutch oven. Meanwhile, remove strings from 8 ounces snow peas. Thinly slice 10 peas crosswise and reserve for garnish; cut remaining on bias into thirds and set aside. 
Heat 2 tablespoons vegetable oil in 12-inch skillet over medium heat until shimmering. Add ¼ cup salted dry-roasted peanuts, chopped, and cook, stirring frequently, until golden brown, 2 to 3 minutes. Off heat, use slotted spoon to transfer peanuts to small bowl. Return skillet to medium-high heat, add 1 pound shrimp, peeled and deveined; ¼ teaspoon table salt; and ¼ teaspoon pepper, and cook, stirring frequently, until just cooked through, about 2 minutes. Transfer to bowl and cover to keep warm. Wipe out skillet. 
Add 1 pound spaghetti and 1½ teaspoons salt to boiling water and cook, stirring often, until al dente. Meanwhile, whisk 1 can coconut milk, ¼ cup creamy peanut butter, 2 tablespoons Thai red curry paste, 2 tablespoons soy sauce, 1 tablespoon packed brown sugar, and remaining ¼ teaspoon salt together in now-empty skillet. Bring to simmer over medium heat. Reduce heat to low and cook, stirring occasionally for 5 minutes. Off heat, stir in 2 teaspoons grated lime zest plus 3 tablespoons juice. 
When pasta is about 30 seconds from being done, add pea pieces. Reserve 1 cup cooking water, then drain pasta and peas and return to pot. Add peanut sauce and shrimp and any accumulated juices. Set over low heat and toss to coat, adjusting consistency with reserved cooking water as needed. Season with salt and pepper to taste. Divide among serving bowls and garnish with reserved sliced snow peas and chopped peanuts. Serve with lime wedges.