Cook pasta according to directions on package. Drain. Rinse and set aside.
Sauté shrimp in olive oil until pink and cooked through on both sides. Set aside.
Slice fresh mushrooms and sauté in olive oil until lightly browned.
Add sliced roasted pepper just to coat and blend flavors; remove from heat and cool.
In a large bowl, toss cooked pasta with sautéed vegetables, parsley, Tequila Lime Cocktail Sauce, sour cream and mayonnaise. Blend well. Additional olive oil may be added at this time.
Cover and refrigerate until ready to serve. Toss lightly before serving.