12 ounces large shrimp, peeled and deveined (about 16)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 garlic cloves
10 ounce uncooked linguine
1 cup canned diced tomatoes, undrained
3/4 cup clam juice
1/4 cup pitted kalamata olives, halved
2 tablespoons capers
1/2 cup chopped Italian parsley
How to Make It
Bring a large pot of water to a boil. Season shrimp with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; cook 1–2 minutes or until golden.
Add linguine to water; cook 11 minutes or until al dente. Add shrimp to skillet, and cook on high 2–3 minutes or until golden. Transfer garlic and shrimp to a plate; cover with foil to keep warm.
Add tomatoes and next 3 ingredients (through capers) to skillet; cook 5–6 minutes or until reduced by half. Stir in shrimp and garlic and two-thirds parsley. Drain pasta; return to pot. Toss shrimp and sauce with pasta. Transfer to a serving platter, and garnish with remaining parsley.