Angel Hair with Shrimp and Lime

1 pound medium (21-25) shrimp, peeled and deveined

1/4 cup olive oil

Juice of 2 limes, plus more as needed

1 teaspoon ground coriander

1 pound angel hair pasta 

4 tablespoons butter

3 cloves garlic, minced

1 cup chicken broth, or as needed

1/2 cup dry white wine (or additional broth)

Salt to taste

Cilantro, for garnish (optional)

In a bowl, combine shrimp, olive oil, lime juice and coriander. Season with salt, then toss to mix. Let stand at room temperature 15 minutes. 

Meanwhile, cook pasta per package directions until al dente. Drain and set aside. 

In a large skillet over medium-high, melt 2 tablespoons butter. Remove shrimp from marinade (save marinade) and cook in batches just until opaque, about 4 minutes each. Transfer to a plate. 

Add garlic to pan and cook until fragrant, about 1 minute. Stir in wine, chicken broth, and marinade. Bring to a boil and let cook until reduced by about a third, then add pasta, tossing to coat. Add shrimp and mix through. Adjust seasoning to taste with salt and lime juice. Garnish with cilantro, if using, and serve.