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Heat a large skillet over medium-high heat.
Add butter, garlic, and chili crisp to the pan.
Cook for 15–20 seconds, stirring constantly, until fragrant.
Stir in soy sauce, fish sauce, sugar, salt, and 2 to 4½ cups of water, depending on your pasta. (Note: I recommend starting with 2 cups and adding more water as you go until the noodles are fully cooked and the sauce is nicely reduced to your preferred consistency. Every brand of pasta differs on how much water they eventually need and how much starches they release)
Increase heat to high and add the spaghetti to the skillet.
Bring to a simmer and cook, turning noodles as they soften.
Cook, stirring frequently, as the water reduces and forms a glossy sauce.
Once the liquid has reduced by about half, add the shrimp.
Add lime slices and toss until the shrimp are just cooked through and the sauce looks loose and shiny.
Finish with sliced scallions and additional chili crisp if desired.