1Cook and drain pasta as directed on package, omitting salt.
2Meanwhile, in 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add snap peas and carrots; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Add shrimp; cook 3 to 5 minutes, stirring occasionally, until shrimp are pink.
3Stir in basil, lemon peel and seasoning blend. Stir in remaining 1 tablespoon butter and pasta. Cook about 1 minute, stirring occasionally, until butter is melted.