Make the Crispy Breadcrumbs:

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.
Make the Shrimp Pasta:

Arrange a rack in the middle of the oven and 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.
Meanwhile, pat the shrimp dry and place on the prepared baking sheet. Season with the salt, black pepper, and cayenne and stir to coat. Spread into an even layer.
Roast until the shrimp are opaque and pink, stirring once halfway through, 6 to 8 minutes total. 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.