In a pot of boiling, salted water, cook the pasta to al dente, but do not drain.
In a large wide skillet., heat 1 T olive oil over medium heat until shimmering. Add vegetables and sauté until browned and slightly softened. 4-5 minutes.
Add butter, garlic and shrimp to skillet. Cook for 1-2 minutes, or until garlic is fragrant and lightly golden.
Add cream and half-and-half to skillet; simmer until reduced by half.
Using kitchen tongs, transfer pasta to skillet, while still coated with cooking water. Toss together until sauce has thinned to a silky texture and coated the pasta and vegetables evenly. [Conversely, you can drain the pasta in a colander, but reserve a cup of the pasta water.] If pasta seems too dry, ladle in the pasta water, 1/4 cup at a time, and toss again.
Serve immediately.