Prepare fettuccine pasta according to package directions; add frozen veggies the last 5 minutes of cooking.
In the meantime, add butter to a large nonstick skillet and melt over medium-high heat; add half of the minced garlic to butter and cook for a few seconds, or until fragrant.
Add shrimp; season with salt and pepper and continue to cook for 2 minutes.
Flip the shrimp and cook until fully pink and cooked through, about 2 more minutes.
Transfer the shrimp to a bowl and set aside.
Add olive oil to the pan and heat it up.
Add garlic and saute for about 30 seconds, stirring occasionally, until fragrant.
Sprinkle with flour, and stir to combine.
Cook for an additional minute to cook the flour, stirring occasionally.
Using a whisk, start to slowly add vegetable broth to the pan, whisking to combine until smooth.
Whisk in milk, and bring the mixture to a simmer.
Let cook for an additional minute, or until thickened.
Stir in parmesan cheese, salt, and pepper; continue to cook until the cheese melted.
Drain pasta and veggies.
Add the shrimp, cooked pasta, and veggies to the sauce; toss well to combine and continue to cook until heated through, about 3 minutes.
Remove from heat and let stand couple of minutes.