Bring a 6-quart pot of well-salted water to a boil.
Cook the pasta according to the package directions until al dente.
Drain the pasta and set aside to cool
Season the shrimp with a pinch sea salt and freshly ground black pepper
In a 12-inch skillet over medium-high heat, add the butter along with 2 Tbs. of the oil
Add half of the shrimp and cook until they're just cooked through, about 30 seconds per side.
Transfer to a plate and repeat with the remaining shrimp
Madeira Wine Sauce
Add the remaining 2 Tbs. oil and shallot strips to the skillet and cook, stirring, until golden brown in spots (~ 2 to 3 minutes)
Add the garlic and cook a minute more
Add the Madeira and cook until the wine has almost fully evaporated (~ 3 minutes)
Add the tomatoes and cook until most have burst and their liquid is reduced by half (~ 4 to 5 minutes)
Add the fire-roasted tomatoes, chicken broth, and coconut milk (or heavy cream if using)
Cook until the sauce thickens (~ 4 to 5 minutes)
Add the shrimp and cook until the dish has just heated through.
Season to taste with salt and pepper
Finish & Serve
Add the pasta and capers to the sauce and toss, adding additional chicken broth to loosen the sauce, if needed
Divide the pasta among four shallow bowls, garnish with the chives, freshly ground Parmesan cheese and serve.