1Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
2Meanwhile, in nonstick Dutch oven or large skillet, heat oil and garlic over medium-high heat until oil is hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Remove shrimp from Dutch oven; place in bowl and cover to keep warm.
3Pour beer into same Dutch oven; cook over medium heat for 3 to 4 minutes or until reduced by about half, stirring occasionally. Stir in thyme.
4Add cooked spaghetti; stir gently to coat with beer. Cook an additional minute, stirring frequently. Add shrimp with any accumulated liquid in bowl; toss to coat well.