Savannah Seafood Parmesan

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb unpeeled large shrimp
• 1 cup water
• 1/2 cup butter or 1/2 cup margarine
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 3 cups half-and-half
• 1/3 cup dry wine
• 1 (8 ounce) bottle clam juice
• 2 tablespoons seafood cocktail sauce
• 3/4 teaspoon old bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups freshly grated parmesan cheese, divided
• 1 cup fresh lump crabmeat, drained and picked over
• 1 (4 ounce) jar diced pimentos, undrained
• 2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme)
• 16 ounces bow tie pasta, cooked

Recipe

• 1 peel shrimp, reserving shells; devein shrimp and chill.
• 2 add reserved shrimp shells and 1 cup water to a saucepan; bring to a boil.
• 3 lower heat and simmer, uncovered, 2 minutes.
• 4 pour stock through a wire-mesh sieve into a measuring cup; discard shells.
• 5 melt butter in a saucepan over medium heat; add in garlic; stir/saute 2 minutes.
• 6 whisk in flour until smooth.
• 7 cook, whisking constantly, 1 minute.
• 8 gradually whisk in shrimp stock and half-and-half until smooth.
• 9 add in wine, clam juice, and the next 4 ingredients.
• 10 cook, whisking constantly for 5 minutes or until thickened and bubbly.
• 11 stir in shrimp, 3/4 cup parmesan cheese and the next 3 ingredients.
• 12 combine sauce and pasta, tossing to coat.
• 13 transfer mixture to a lightly greased 13x9 inch baking dish.
• 14 sprinkle with the rest of the parmesan.
• 15 bake in a 350° oven for 25-30 minutes or until bubbly.