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Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain, reserving 1/4 cup of pasta water.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in pasta water, chicken broth, wine, and True Lemon Pepper Spice Blend. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
Sprinkle fresh grated Parmesan cheese on top, if desired.