I made this up from a bunch of recipes that I read - tried to take the best/easiest of them all. I have to say, it turned out great! Very yummy, just like a restaurant. I used thin spaghetti because that's what I had in the pantry, and I think it was the perfect balance to the sauce. I used a sauvignon blanc for the wine - which I thought would be too fruity, but it was just right. You can use whatever shellfish you like - I think it would have been great with some muscles or clams. Just add them when you would add the shrimp.