Preparation

• Bring a large pot of well-salted water to a boil over high heat. Cook the linguine according to package directions until al dente.
• Meanwhile, heat 2 Tbs. of the oil in a large skillet over medium-high heat. add the shrimp and cook, stirring occasionally, until pink and starting to curl, 3 to 4 minutes. Add the garlic and pepper flakes, and cook, stirring, until fragrant, 5 to 10 seconds. Stir in the olives, the remaining 1 Tbs. oil, and the lemon zest and juice. Remove from the heat.
• Reserve about 1/2 cup of the pasta cooking water, then drain the pasta. add the pasta and 1/4 cup of the reserved water to the shrimp. Cook over medium-high heat, tossing to coat, about 2 minutes. add a little more of the reserved water if the pasta seems dry. Season to taste with pepper flakes, and toss with the parsley.