Directions

1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook shallots, stirring occasionally, 3 minutes or until shallots are tender. Stir in garlic, oregano and thyme and cook 1 minute. Stir in Pasta Sauce. Bring to a boil over high heat. Reduce heat to low. Add shrimp and cook, stirring occasionally, 5 minutes or until shrimp turn pink.
2. Arrange hot angel hair on serving platter. Top with shrimp mixture, then sprinkle with cheese and parsley.