Cook fettuccine in large saucepan of boiling water for 8-10 minutes until al dente. Drain and return to pan.
Heat olive oil in large frying pan on medium. Add shrimp. Cook, tossing, for 2-3 minutes until opaque. Add Mann’s Sugar Snap Peas, cherry tomatoes, cream, basil, chili flakes and garlic. Cook, stirring for 1 minute until heated through.
Toss through pasta. Season to taste and enjoy.