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Savannah Seafood Parmesan

Yield 8 to 10 servings
Shrimp, crabmeat, Parmesan cheese, and pasta are combined to create a dish for seafood-lovers everywhere.


  • 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

  1. Peel shrimp, reserving shells; devein shrimp, if desired. Chill.

  2. 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.

  3. Melt butter in saucepan over medium heat; add minced garlic, and sauté 2 minutes.

  4. 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.

  5. Stir in shrimp, 3/4 cup cheese, and next 3 ingredients.

  6. 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.

  7. Bake at 350° for 25 to 30 minutes or until bubbly.

  8. * 3/4 cup chicken broth may be substituted for clam juice.