Linguine With Shrimp, Tomatoes, Olives, And Capers

• 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

1. Bring a large pot of water to a boil.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1-2 minutes until golden.
3. Add linguine to boiling water and cook 11 minutes until al dente.
4. 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.
5. 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.
6. 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.

shrimp, salt, pepper, olive oil, garlic, linguine, tomato, clam juice, olive, capers, italian parsley

Taken from www.food.com/recipe/linguine-with-shrimp-tomatoes-olives-and-capers-435693 (may not work)