Bring a large pot of cold water to a boil. Pat the shrimp pieces dry.
2
In a skillet large enough to hold all of the ingredients, heat the oil over medium heat. Add the shrimp, garlic, salt, and pepper. Cook, stirring frequently, until the shrimp are lightly browned, about 3 minutes. Add the tomatoes and capers. Cook, stirring for 1 minute.
3
Add salt and the linguine to the water. Cook, stirring frequently, until the linguine is al dente, tender yet firm to the bite. Drain, reserving some of the cooking water. Add the linguine and celery leaves to the shrimp mixture.
4
Toss for 1 minute, adding some of the cooking water if needed. Serve immediately.
