Shrimp And Olive Pasta - cooking recipe

Ingredients

1 (16 ounce) box spaghetti
2 tablespoons olive oil
4 garlic cloves, minced
1 lb peeled and deveined large shrimp, butterflied
1 (8 ounce) jar pimento-stuffed green olives, sliced
1 cup white wine
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons butter (optional)
1/4 cup chopped fresh parsley

Preparation

Prepare spaghetti according to package directions; drain, reserving 1/2 cup of the liquid. Transfer to a large bowl or platter.
Meanwhile, heat the oil in a large skillet over medium-high heat; add the garlic. Cook, stirring, until golden, about 1 minute. Add the shrimp; cook, stirring, until just pink, about 1 minute. Stir in olives and white wine; heat to a simmer, about 3 minutes. Season with salt and pepper.
Remove shrimp from skillet with tongs; place on hot pasta. Add the reserved pasta water to the skillet; heat until slightly thickened, about 6 minutes. Whisk in butter, 1 tablespoon at a time. Pour sauce over pasta and shrimp; add chopped parsley. Toss to combine.