In a medium sized saucepan, cook pasta until al dente. Drain and set aside.
Heat olive oil in a medium sized skillet over medium-high heat. Add shallots and cook for 3-4 minutes, until soft. Pour in white wine and cook until liquid is reduced by half. Reduce heat, stir in cream, tomatoes, thyme, oregano, and marjoram. Cook until tomatoes have softened and sauce starts to thicken, about 10 minutes.
Raise heat to medium and add shrimp. Cook until they are barely pink.
Remove from heat, add rigatoni, and stir to coat. Add Parmesan cheese, salt and pepper to taste. Top with herbs before serving.