Linguine With Shrimp, Tomatoes, Olives, and Capers

Ingredients

• 12 ounceslarge shrimp, peeled and deveined (about 16)
• 1/4 teaspoonsalt
• 1/8 teaspoonfreshly ground black pepper
• 2 tablespoonsolive oil
• 4 garlic cloves
• 10 ounceuncooked linguine
• 1 cupcanned diced tomatoes, undrained
• 3/4 cupclam juice
• 1/4 cuppitted kalamata olives, halved
• 2 tablespoonscapers
• 1/2 cupchopped Italian parsley

Preparation

1. 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.

2. 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.

3. 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.