Place a large pot of salted water over medium heat and bring to a boil. Once boiling, add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

In a large bowl, combine the peeled and deveined shrimp with olive oil, crushed garlic, half of the seasonings, and a generous pinch of salt. Stir to coat the shrimp in the spices.

Heat a large skillet or pan over medium-high heat. Sear the shrimp for about a minute per side until golden brown and just cooked through. Remove and set aside.

In the same pan, melt the butter and add the garlic. Cook for 30 seconds, then add the remaining spices. Cook for another 30 seconds, then pour in the white wine. Allow the pan to deglaze and the wine to reduce by half.

Pour in the cream and season with salt and pepper. Let the cream simmer for 5 minutes, or until the sauce thickens and coats the back of a spoon. Taste and adjust seasoning if needed.

Add the shrimp back to the pan with a squeeze of fresh lemon juice. Allow the shrimp to heat through.

Toss the creamy sauce and shrimp with the cooked pasta, adding a splash of the reserved pasta water if needed to achieve the desired consistency. Serve garnished with fresh parsley and oregano, if desired.