1Cook and drain linguine as directed on package; cover to keep warm.
2Heat water in 12-inch nonstick skillet over medium-high heat. Add bell pepper and frozen vegetables; cook 2 to 3 minutes, stirring frequently.
3Stir in shrimp. Cook, stirring frequently, until vegetables are crisp-tender and shrimp are pink. Stir in marinade and honey. Cook, stirring frequently, until thoroughly heated. Serve over linguine.