Bring water to a boil in a saucepan; add snow peas and squash. Cook 45 seconds or until crisp-tender; drain.
Heat oil in a large nonstick skillet over medium heat. Add shrimp; cook 3 minutes or until done. Add snow pea mixture and broth. Cover and cook 30 seconds or until thoroughly heated.
Combine shrimp mixture, pasta, and remaining ingredients in a large bowl; toss well.