- 8
Ingredients
- 1 lb. unpeeled, large fresh shrimp
- 1 c. water
- 1/2 c. butter
- 2 garlic cloves minced
- 1/2 c. flour
- 3 c. half and half
- 1/3 c. dry white wine or chicken broth
- 1 8 oz. bottle clam juice
- 2 Tbsp. cocktail sauce
- 3/4 tsp. Old Bay
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 c. grated parmesan cheese
- 1 c. fresh lump crab meat
- 1 4 oz. jar diced pimiento
- 1/2 tsp. dried thyme
- 16 oz. bow tie pasta, cooked
Preparation
Step 1
Peel shrimp, reserving shells; devein shrimp if desired. Chill
Bring reserved shrimp shells and 1 c. water to a boil in med. saucepan reduce heat and simmer 2 mins. Pour stock through strainer into a measuring cup. Discard shells.
Melt butter in sauce pan over medium heat; add minced garlic and saute 2 minutes. Whisk in flour until smooth, cook whisking constantly, 1 min. Gradually whisk in shrimp stock and half and half until smooth. Add wine, clam juice and next 4 ingredients. cook, whisking constantly, 5 mins or until thick and bubbly. Stir in shrimp, 3/4 c. cheese and next 3 ingredients. Combine sauce and pasta, tossing to coat. Spoon into a lightly greased 13x9 baking dish and sprinkle with remaining cheese. Bake at 350' until bubbly-25-30 mins.