Ready in 1h
This is a copy cat recipe from kitchenlink.com/mf/14/28305
"I liked this except that I used a recipe that didn't call for lemon juice and parsley. I found the sauce to be too thin so I looked at the reviews and others said it turned out fine when they added some cream cheese to the mix. I will be trying that out next time."
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.