(stovetop): Thaw completely in fridge. Cook pasta in boiling, salted water, just until al dente (Split Orders, cook ½ of the pasta). Heat a little olive oil in a skillet or frypan over medium heat. Stirfry vegetables until tender-crisp, approx. 5 min. Add tomato cream mixture and stir until nicely thickened, approx. 5 min. Add shrimp and cook just until pink, approx. 3 min. Serve over cooked pasta. Sprinkle with parmesan cheese and a little fresh-ground black peppper, if desired.
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