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Put a smaller pot of water on to boil for your shrimp and vegetables. Since I had the idea of cooking the shrimp in chicken broth I added a bit of chicken bouillon to my water for flavor.
Melt the butter and stir in the flour. Cook a minute or two stirring constantly. Slowly add the milk and cream, stirring to incorporate so you don't get lumps. Bring to a low simmer, stirring a lot, then cook a few minutes to thicken. Stir in the garlic, Parmesan, salt, pepper, Worcestershire, and Tabasco. Reduce the heat to low, cover, and keep warm until everything else is ready. Stir now and then.
Cook the pasta in your big pot and add the shrimp and vegetables to the smaller pot. You could, I realize, probably cook this all together in one pot if you timed it good so that everything was done at the same time. Cook the shrimp and vegetables just until the shrimp is done, about 3-4 minutes. Drain (and drain the pasta when done too, of course).
Mix the shrimp and vegetables with the sauce and serve over pasta.