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Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
Add shrimp in same skillet and cook over medium-low heat until opaque. Remove shrimp; reserve liquid in pan.
Add clam juice (or chicken broth); bring to a boil.
Add wine; cook over medium-high heat 3 minutes, stirring constantly.
Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened.
Add shrimp to sauce. Heat through. Add lemon juice, parsley, basil, and oregano. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated parmesan cheese, if desired.
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