Savannah Seafood Parmesan

Submitted by ratherbeswimmin

"From Southern Living."

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Serves: 8-10

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 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.