Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and spread the shrimp out on in. Drizzle the shrimp with olive oil, then salt and pepper liberally. Once the oven is hot, roast the shrimp for 8-10 minutes, until they are pink. Take them out of the oven while the are still in the C shape, not O shape. (O is for overcooked.)
Meanwhile, place a large pot of salted water over high heat and bring to a boil. Cook the pasta according to package instruction.
Once you drop the pasta in the boiling water, place the butter and garlic in a large skillet over medium heat. Saute the garlic for 1-2 minutes, then add the low-fat cream cheese. Whisk to soften the cheese, then whisk in the milk. Bring to a simmer. Whisk the lemon juice and parmesan into the sauce. Then stir in the fresh herbs.
Once the pasta is cooked to al dente, drain and add to the sauce. Toss well to coat and let the pasta simmer in the sauce for a couple minutes to thicken. Then turn off the heat. Mix in the roasted shrimp and serve immediately.
As the pasta cools, the sauce may start to tighten up. If the pasta dries out, stir in 1/4 - 1/2 cup milk.