SAUTE onions and garlic in hot oil in large skillet on medium-high heat 2 to 3 min. or until lightly browned. Stir in wine; cook 3 to 5 min. or until slightly reduced.
STIR in pepper puree; cook 1 min. or until heated through. Add cream cheese and broth; cook until cream cheese is melted, stirring occasionally.
ADD vegetables, tomatoes, pasta, crushed red pepper, salt and black pepper; stir. Cook until heated through, stirring occasionally.
FOR each serving: Spoon 1 cup pasta mixture onto serving plate. Top with 1/2 tsp. ricotta salata, 2 shrimp, and 3/4 tsp. each basil and parsley.