PREHEAT oven to 350°.
GREASE 3 quart casserole.
Begin COOKING pasta according to instructions.
Meanwhile, MELT butter in saucepan over medium heat.
COOK garlic in butter for 1 minute; STIR in flour; COOK, STIRRING, until smooth and bubbly.
STIR in wine/broth; STIR in half and half, clam juice, salt, and cayenne; COOK over medium heat, STIRRING until thickened.
STIR in shrimp, dill weed, lemon juice, and 1/3 of grated cheese.
DRAIN pasta; STIR into shrimp mixture; POUR into casserole dish; SPRINKLE with remaining 2/3 of Parmesan.
BAKE, uncovered, until light brown and heated through, about 35-40 minutes.
1. May substitute chicken broth for some or all of the wine. 2. Use fresh, uncooked shrimp; may use medium size or extra large cut in half.
Per Serving (excluding unknown items): 375 Calories; 19g Fat (47.1% calories from fat); 21g Protein; 27g Carbohydrate; 1g Dietary Fiber; 138mg Cholesterol; 518mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat.