Preheat oven to 375 degrees. Bring a medium pot of lightly salted water to a boil and place a colander in the sink. Thoroughly rinse produce and pat dry. Zest lime, mince zest, and halve lime. Place shiitake mushrooms in a heatproof container and add enough of the boiling water to submerge mushrooms. Cover with plastic wrap. Remaining water on stove will be used for cooking pasta.

When water is boiling, add shells and cook 8 minutes until al dente. Drain in colander and return pot to heat.

In the pot in which pasta was cooked, add coconut milk, ginger, and red curry paste. Whisk to combine and bring to a simmer. Remove shiitake mushrooms from liquid and slice into thin strips (julienne). Add to pot with sauce, along with 2 Tbsp. of rehydrating liquid and juice from half of lime. Dissolve cornstarch in 2 tsp. of cold water and add to sauce. When sauce has thickened, add pasta back to pot and stir to combine. Season to taste salt and pepper.

Remove pasta to oven-safe casserole dish prepared with non-stick spray. In a small mixing bowl, combine panko, peanut pieces, and 1 tsp. olive oil. Mix thoroughly. Top pasta with peanut-panko mixture and bake in oven 8 minutes until topping is lightly browned. Remove from oven and allow to set a few minutes before serving.

Serve pasta on a plate or shallow bowl. Garnish with lime zest and drizzle garlic sesame sauce over the top.