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.