Ingredients

• 12 ounces large shrimp, peeled and deveined (about 16)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 garlic cloves
• 10 ounce uncooked linguine
• 1 cup canned diced tomatoes, undrained
• 3/4 cup clam juice
• 1/4 cup pitted kalamata olives, halved
• 2 tablespoons capers
• 1/2 cup chopped 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.

   Nutritional Info

   • CALORIES 410
   • FAT 8g (sat 1g, mono 5g, poly 1g)
   • PROTEIN 25g
   • CARBOHYDRATE 58g
   • FIBER 3g
   • CHOLESTEROL 126mg
   • IRON 5mg
   • SODIUM 744mg
   • CALCIUM 93mg

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