- 1 pound unpeeled, large fresh shrimp
- 1 cup water
- 1/2 cup butter or margarine
- 2 garlic cloves, minced
- 1/2 cup all-purpose flour
- 3 cups half-and-half
- 1/3 cup dry white wine or chicken broth
- 1 (8-ounce) bottle clam juice*
- 2 tablespoons 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
- 1 (4-ounce) jar diced pimiento, undrained
- 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- 16 ounces bow tie pasta, cooked
How to Make It
Peel shrimp, reserving shells; devein shrimp, if desired. Chill.
Bring reserved shrimp shells and 1 cup water to a boil in a medium saucepan; reduce heat, and simmer 2 minutes. Pour stock through a wire-mesh strainer into a measuring cup, discarding shells.
Melt butter in saucepan over medium heat; add minced garlic, and sauté 2 minutes.
Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in shrimp stock and half-and-half until smooth. Add wine, clam juice, and next 4 ingredients. Cook, whisking constantly, 5 minutes or until thickened and bubbly.
Stir in shrimp, 3/4 cup cheese, and next 3 ingredients.
Combine sauce and pasta, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish, and sprinkle with remaining 3/4 cup cheese.
Bake at 350° for 25 to 30 minutes or until bubbly.
* 3/4 cup chicken broth may be substituted for clam juice.