Categories: Casserole, Main Dish, Seafood
Ingredients
- 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 white 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
Directions
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Peel shrimp, reserving shells; devein shrimp and chill.
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Add reserved shrimp shells and 1 cup water to a saucepan; bring to a boil.
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Lower heat and simmer, uncovered, 2 minutes.
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Pour stock through a wire-mesh sieve into a measuring cup; discard shells.
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Melt butter in a saucepan over medium heat; add in garlic; stir/saute 2 minutes.
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Whisk in flour until smooth.
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Cook, whisking constantly, 1 minute.
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Gradually whisk in shrimp stock and half-and-half until smooth.
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ADd in wine, clam juice, and the next 4 ingredients.
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Cook, whisking constantly for 5 minutes or until thickened and bubbly.
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Stir in shrimp, 3/4 cup parmesan cheese and the next 3 ingredients.
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Combine sauce and pasta, tossing to coat.
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Transfer mixture to a lightly greased 13×9 inch baking dish.
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Sprinkle with the rest of the parmesan.
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Bake in a 350° oven for 25-30 minutes or until bubbly.