Cook pasta according to package directions. Meanwhile, in large nonstick skillet, stir-fry shrimp, garlic and pepper flakes in oil and butter for 3-5 minutes or until shrimp turn pink. Remove shrimp; keep warm. Add zucchini, summer squash, carrots and broccoli to same skillet; stir-fry for 8-10 minutes or until crisp-tender. Return shrimp to skillet. Drain pasta; add to skillet along with parsley, basil; and salt. Heat through. Sprinkle with Parmesan cheese.