In a small bowl, stir together all the dressing ingredients.
In a bowl, combine the shrimp and cooked pasta and add 2 tablespoons (30 ml) of the dressing. Stir and cover. Let marinate at room temperature while you cook the vegetables.
In a large skillet, heat the oil over medium-high heat. Add the zucchini, broccoli and asparagus and cook for 5 minutes, stirring often.
Add the snap peas, garlic, salt and pepper and cook for an additional 2 to 3 minutes, or until the vegetables have started to soften yet still retain some crunch.
Add the tomatoes and cook for 1 minute, to soften slightly. Turn off the heat and allow to cool for 5 minutes, then stir in the spinach. The residual heat will wilt the spinach slightly.
Add the shrimp mixture to the pan and toss everything together, then transfer to a serving bowl.
Serve with the remaining dressing and a sprinkling of Parmesan.

TIP: Run the pasta under cold water after cooking, to prevent it from sticking together.