Preheat your oven to 350 degrees. Cook your pasta according to package instructions until al dente.
Combine the parsley, basil, oregano, pico de gallo, and feta cheese. Set aside.
Drain the pasta. In a greased 13x9 inch baking dish layer half the pasta, half the pico herb mix, and half the shrimp. Repeat.
Whisk the eggs and heavy cream together and pour evenly over the pasta.
Bake for 20-25 minutes. Sprinkle the shredded colby monterey jack cheese on top and bake for an additional 3-5 minutes, or until the cheese is just melted. Serve and enjoy.