Preparation:
Bring a large pot of salted water to a rapid boil and cook the pasta until al dente. Remove to a colander or strainer, cool under cold running water, toss with 1 T. of olive oil and set aside. Bring a fresh pot of salted water to a rapid boil.
While the second pot of water is heating, cook the shrimp: Place the remaining tablespoon of oil in a skillet over medium heat.
Add the shrimp and garlie and saute for 1 minute. Add the peppers, tomato, olives, and capers and continue cooking just until the shrimp lose their translucence and begin to firm. Toss in the basil, cook for another minute and remove from heat.
Place the cooked pasta in the fresh boiling water just long enough to reheat it - about a minute. Drain and divide between 2 plates. Top with the shrimp and serve.
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