Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.

Meanwhile, melt butter in a large skillet over medium heat. Add garlic, and sauté briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Reduce heat to low; stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through; remove sauce from heat.

Drain pasta and toss lightly with cream sauce. Add Parmesan cheese, salt, and pepper to taste; toss again and serve.