Heat olive oil in large 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 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.
Arrange hot angel hair pasta on serving platter. Top with shrimp mixture, then sprinkle with cheese and parsley.
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