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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.
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