1.Shell and devein prawns, leaving tails intact.
2.Heat oil in large frying pan; cook prawns, onion and garlic, in two batches, until prawns change colour. Transfer to large bowl.
3.Add wine to same heated pan; simmer, uncovered, until liquid is reduced by half. Add pasta sauce; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens.
4.Add prawn mixture and oregano to pan, season to taste; stir gently until heated through.