Prepare pasta according to package directions and drain starchy water. Set in warm water until ready to toss with finished sauce.
Melt butter in heavy saucepan. Sauté veggie mix and shrimp until shrimp is pink and cooked through and the veggies are tender-crisp. Set aside.
Melt about 2 tbsp butter in heavy saucepan over medium heat. Stir in flour and cook for a few minutes until golden. Add milk and sour cream, bring to a gentle simmer, continue to stir until thickened. Add Asiago cheese, garlic, Worcestershire sauce, hot pepper sauce, salt and pepper, and stir until blended. Add vegetable and shrimp mixture and heat thoroughly, about 2-4 minutes over medium heat. toss with warm, cooked pasta and serve immediately.