Ingredients for 6 servings:
1. 1/3 cup extra virgin olive oil
2. 3 garlic cloves (I added more!)
3. 1 lb shrimp, peeled, deveined and tails removed
4. 2/3 cup clam juice (or chicken broth)
5. 1/3 cup white wine
6. 1 cup heavy cream
7. 1/2 cup parmesan cheese, freshly grated
8. 1/4 teaspoon dried basil, crushed
9. 1/4 teaspoon dried oregano, crushed
10. 8 ounces pasta, cooked and drained, I used linguine

Directions:
1. Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
2. Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
3. Add clam juice (or chicken broth) and bring to a boil.
4. Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
5. Reduce heat to low; add cream, stirring constantly.
6. Add cheese, stirring until smooth. Cook until thickened.
7. Add shrimp back in to sauce. Heat thoroughly.
8. Add remaining ingredients except pasta.
9. Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
10. Serve with additional grated parmesan cheese.