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