Peel shrimp, reserving shells, de-vein shrimp, if desired. Refrigerate.
Bring reserved shrimp shells and 1 cup of water to a boil in medium saucepan;
reduce heat and simmer for 2 minutes. Pour stock through a wire-mesh strainer
into a measuring cup, discarding shells.
Melt butter in medium saucepan over medium heat; add garlic and sauté about
2 minutes. Whisk flour, whisking until smooth. Cook, whisking constantly 1 minute.
Gradually whisk in shrimp stock and half-and-half, whisking until smooth. Add
wine, clam juice and next 4 ingredients. Cook, whisking constantly, 5 minutes,
or until thickened and bubbly. Stir in shrimp, 3/4 cup cheese, and next 3 ingredients.
Combine sauce and pasta, tossing to coat. Spoon into a lightly greased 13
x 9 inch baking dish and sprinkle with remaining 3/4 cup cheese.
Bake at 350
degrees F for 25 to 30 minutes or until bubbly.