Peel shrimp, and devein, if desired; chill.
Sauté garlic and shallots in hot oil in a large skillet until tender. Add bell pepper and next 3 ingredients, and sauté 7 minutes or until crisp-tender.
Add shrimp; sauté 3 to 5 minutes or until shrimp turn pink. Add tomato and next 6 ingredients; cook just until thoroughly heated.
Toss with pasta, and sprinkle with cheese.
Note: You may substitute 1 pound skinned and boned chicken breast halves, cut into bite-size pieces, for shrimp. Sauté chicken with garlic and shallots until chicken is no longer pink inside. Remove chicken from skillet, and keep warm. Proceed as directed. Return chicken to skillet with tomato and next 6 ingredients.