Directions

1. Season shrimp, if desired, with salt and ground black pepper. Heat 2 teaspoons olive oil in 12-inch skillet over medium-high heat and cook shrimp, stirring occasionally, 3 minutes or until shrimp are almost pink. Remove shrimp and set aside.
2. Heat remaining 1 teaspoon olive oil in same skillet over medium-high heat and cook onion and carrot, stirring occasionally, 5 minutes or until vegetables are tender.
3. Stir in Pasta Sauce and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Return shrimp to skillet and heat through. Serve over hot linguine.