Shrimp and Olive Pasta

Ingredients

• 1 (16 ounce) box spaghetti
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 lb peeled and deveined large shrimp, butterflied
• 1 (8 ounce) jar green pimento-stuffed olives, sliced
• 1 cup white wine
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 tablespoons butter (optional)
• 1/4 cup chopped fresh parsley

Directions

1. 1

   Prepare spaghetti according to package directions; drain, reserving 1/2 cup of the liquid. Transfer to a large bowl or platter.

2. 2

   Meanwhile, heat the oil in a large skillet over medium-high heat; add the garlic. Cook, stirring, until golden, about 1 minute. Add the shrimp; cook, stirring, until just pink, about 1 minute. Stir in olives and white wine; heat to a simmer, about 3 minutes. Season with salt and pepper.

3. 3

   Remove shrimp from skillet with tongs; place on hot pasta. Add the reserved pasta water to the skillet; heat until slightly thickened, about 6 minutes. Whisk in butter, 1 tablespoon at a time. Pour sauce over pasta and shrimp; add chopped parsley. Toss to combine.