Peel shrimp, reserving shells; devein shrimp, if desired. Chill.
Bring reserved shrimp shells and 1 cup water to a boil in a medium saucepan; reduce heat, and simmer 2 minutes. Pour stock through a wire-mesh strainer into a measuring cup, discarding shells.
Melt butter in saucepan over medium heat; add minced garlic, and sauté 2 minutes.
Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in shrimp stock and half-and-half 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° for 25 to 30 minutes or until bubbly.
* 3/4 cup chicken broth may be substituted for clam juice.