Bring a large pot of salted water to boil over high heat. Add the pasta and cook per package instructions. About 8-10 minutes for al dente.
In a large skillet, heat the oil over medium heat. Add the garlic, shrimp, 1 teaspoon of salt and 1 teaspoon of pepper. Cook stirring frequently until the shrimp turn pink. About 2 minutes per side. Using a slotted spoon or tongs- remove shrimp and set aside.
Add the can of tomatoes, chicken bouillon cube, basil, oregano and red pepper flakes (if using). I do not use the red pepper flakes anymore because I have young kids that don't like spicy, but it adds a nice kick. Cook for 2 minutes, stirring constantly. Make sure the bouillon cube completely dissolves.
Add the white wine, heavy cream, and lemon juice. Bring the mixture to a boil and then reduce to medium-low. Simmer for 8-10 minutes until the sauce thickens.
Add 1/4 cup of the parmesan cheese, the cooked shrimp, cooked pasta and remaining salt and pepper (if needed). Toss together until all ingredients are coated. Season to taste with salt and pepper.
Serve and sprinkle with parmesan cheese on top.