Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Cook pasta according to package directions. Drain; keep warm.
For sauce, in a very large nonstick skillet, cook and stir mushrooms and garlic in hot olive oil over medium-high heat for 4 minutes. Add undrained tomatoes, thyme, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until thickened. Stir in shrimp. Cook, covered, about 5 minutes more or until shrimp turn opaque. Serve shrimp mixture over hot pasta. Sprinkle with parsley. Makes 6 servings.