Directions:

Cook pasta in pot of boiling salted water until 'al dente'; drain.

Melt butter in large skillet over medium-high heat.

Add shrimp; sprinkle with salt and pepper.

Saute shrimp until almost opaque in center, about 2 minutes.

Using slotted spoon, transfer shrimp to medium bowl.

Add onions and garlic to same skillet; saute 1 minute.

Add wine and lemon peel.

Boil until reduced to glaze, about 2 minutes.

Add clam juice and cream; boil until sauce thickens, about 8 minutes.

Return shrimp and juices to skillet.

Add pasta; toss to coat.

Mix in basil.