Cook pasta as directed on package, omitting salt; drain, reserving 1/4 cup cooking water; set aside.
Meanwhile, in a large skillet, on medium-high heat, heat oil.
Add 3 cups tomatoes; cook 4 min. or until softened; stirring occasionally and adding garlic after 3 min.
Add shrimp; cook and stir 2 min. or until shrimp turn pink.
In a medium bowl, whisk Neufchatel, alfredo sauce, vinegar, seasoning and red pepper until smooth.
Add to skillet; cook and stir, on medium heat, 3 min. or until heated through.
Place pasta in large bowl; add shrimp mixture, parsley, parmesan and remaining tomatoes; toss to coat, adding reserved cooking water, 1 tbsp. at a time, until desired consistency is reached.
