Shrimp Puttanesca

Bring a large pot of salted water to a rolling boil.

Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Drain the pasta using a fine-mesh sieve.

In a large frying pan, heat the garlic olive oil over medium heat. Add the chopped anchovies, capers, and seeded Kalamata olives. Cook for 1-2 minutes until the anchovies start to break down.

Add the chopped garlic and cook until fragrant, about 30 seconds. Pour in the canned peeled Italian tomatoes, breaking them up with a spoon if whole. Bring to a simmer.

Reduce heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld.

In a separate frying pan, heat a little more olive oil over medium-high heat.

Add the prepared shrimp to the hot pan. Cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook.

Add the extra teaspoon of chopped garlic to the pan with the shrimp during the last minute of cooking. Stir to combine and prevent burning.

Season the shrimp with salt and pepper to taste.

Add the drained pasta to the pan with the puttanesca sauce. Toss to coat. If the sauce seems too thick, add a splash of the reserved pasta water.

Add the cooked shrimp to the pasta and sauce. Sprinkle with chopped fresh parsley and toss gently to combine.

Stir in the butter until melted and incorporated into the pasta.

Serve immediately, ensuring each portion has plenty of sauce and shrimp.