Linguine With Shrimp, Tomatoes, Olives, And Capers - cooking recipe

Ingredients

12 ounces large shrimp (about 16, peeled and deveined)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
4 garlic cloves
10 ounces linguine, uncooked
1 cup canned diced tomato, undrained
3/4 cup clam juice
1/4 cup pitted kalamata olive, halved
2 tablespoons capers
1/2 cup Italian parsley, chopped

Preparation

Bring a large pot of water to a boil.
Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1-2 minutes until golden.
Add linguine to boiling water and cook 11 minutes until al dente.
Season shrimp with salt and pepper. Add to skillet and cook on high 2-3 minutes until golden. Transfer garlic and shrimp to a plate and cover with foil to keep warm.
Add tomatoes, clam juice, olives, and capers to skillet. Cook 5-6 minutes until reduced by half. Stir in the shrimp and garlic and 2/3 of the parsley.
Drain pasta and return to pot. Add shrimp and tomato sauce to the pot and toss. Transfer to a serving platter and garnish with remaining parsley.