Add angel hair to lightly salted boiling water. Cook until al dente (7-9 min). Drain, set aside in a large pasta bowl, drizzle with olive oil so it does not dry out.
While the pasta is cooking, over medium-low heat coat the bottom of a large skillet. Add 1 teaspoon garlic and cook for 1-2 minutes.
Add the mushrooms and broccoli. Season with garlic powder, salt, and pepper. Cook until broccoli is slightly tender and mushrooms are soft. Turn heat down to low. Transfer veggies into a bowl and cover with tinfoil.
In the same skillet, add enough olive oil to coat the bottom. Add the garlic and cook for 1-2 minutes. Add the shrimp and parsley. Cook 3 minutes, then add the wine. The shrimp will be done when they are pink and their tales are slightly curled in.
Combine the shrimp, veggies, kalamata olives, and 1 tablespoon of olive oil with the pasta. Mix with tongs and taste – you may need more seasoning (of your choice). Sprinkle with shredded parmesan cheese. Serve alongside a piece of hot garlic cheese bread and a big glass of the same white wine you cooked with.
