Linguine With Shrimp, Tomatoes, Olives, and Capers

from Health.com - http://recipes.health.com/recipes/1879893-linguine-with-shrimp-tomatoes-olives-and-capers

• Ready In: 30 mins
• Serves: 4
• Yields: 4 1 3/4 c servings

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

Directions

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.