Bring 2 quarts of water to a boil in a stockpot. Add carrots and sugar snap peas; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; satué 2 minutes. Add carrots, peas, salt, pepper, and garlic; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil, parsley, argula and green onions.