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

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 13×9 inch baking dish.

14. Sprinkle with the rest of the parmesan.

15. Bake in a 350° oven for 25-30 minutes or until bubbly.

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