Gazpacho-Style Shrimp and Fettuccine

1 package (9 ounces) BUITONI Refrigerated Fettuccine , prepared according to package directions

1 pound cooked, peeled and deveined shrimp

2 jars (16 ounces each) chunky salsa

1 can (4 ounces) diced green chiles

1/2 cup diced red bell pepper

1/2 cup diced yellow bell pepper

1/4 cup sliced green onions

1 tablespoon lime juice

3 tablespoons chopped fresh cilantro

1/4 cup peeled, seeded and diced cucumber

COMBINE salsa, chiles, bell peppers, green onions and lime juice in medium skillet. Bring to a gentle boil; add shrimp. Cook for 2 to 3 minutes or until shrimp are heated through. Add cilantro.

TOSS pasta with salsa and shrimp mixture. Season with salt and ground black pepper. Garnish with cucumbers.