PREPARE pasta according to package directions.
HEAT large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
TOSS pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.
NOTE: Try substituting BUITONI Refrigerated Whole Wheat Three Cheese Tortellini.