Saute garlic in a teaspoon of butter in medium saute plan. Add clam juice. Chop 3 shrimp and add to pot. Simmer until reduced to 3/4 cup. Set aside

Melt 1 tablespoon in same pan and saute shrimp over medium high heat. Add Worcestershire. Transfer to bowl.

Return sauce to pan, add sundried tomatoes and bring to a simmer. Stir in cornstarch dissolved in lemon juice. Stir in cream. Stir in basil. Remove from heat.

Pour over pasta in a large serving dish, toss. Put shrimp on top

Yields 2-3 servings.

Serve with salad and crusty bread