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Bring a large stockpot of salted water to a boil.
Meanwhile, heat the oil in a very large skillet over medium heat, and sauté the garlic for 3 or 4 minutes just until it starts to lightly color. Remove the garlic cloves and toss them. Add the shrimp to the skillet and sauté for about 3 minutes until the shrimp have started to turn pink, then remove them with a slotted spoon to a plate and set aside.
Add the tomato paste and white wine to the skillet and stir until the tomato paste has dissolved into the wine. Add the parsley, basil, peas and cream and bring to a simmer. Season with pepper. Return the partially cooked shrimp to the sauce and continue to simmer until the peas and shrimp have cooked through, about 2 minutes.
While you are making the sauce, cook the pasta in the boiling water according to package directions, about 4 minutes. Remove 1/2 cup of the cooking water, and stir it into the sauce, then drain the pasta. Taste the sauce and see if it needs more salt or pepper.
Return the pasta to the pot, pour over the sauce and toss to combine. Transfer to a serving bowl, sprinkle with additional parsley or basil if desired, and serve immediately.