Fill a pot for the pasta with about 6 quarts of water, place over high heat and bring to a boil.
2
Peel and devein the shrimp. Cut one-third of the shrimp into ½-inch pieces and leave the rest whole.
3
Peel and lightly crush the garlic cloves. Put the olive oil in a 12-inch skillet, add the garlic, and place over medium-high heat. Sauté until the garlic cloves are lightly browned on all sides, then remove them and discard.
