Seafood Parmesan

Yield: 8 to 10 servings

Ingredients

• 1 pound unpeeled, large shrimp
• 1 cup water
• 1/2 cup butter
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 3 cups Half-and-Half
• 1/3 cup dry white wine or chicken broth
• 8 ounces bottled clam juice
• 2 tablespoons cocktail sauce
• 3/4 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups grated Parmesan cheese
• 1 cup fresh lump crabmeat, drained
• 2 teaspoons chopped fresh thyme
• 1 package bowtie pasta, cooked

Instructions

1. Peel shrimp, reserving shells, de-vein shrimp, if desired. Refrigerate.
2. Bring reserved shrimp shells and 1 cup of water to a boil in medium saucepan; reduce heat and simmer for 2 minutes. Pour stock through a wire-mesh strainer into a measuring cup, discarding shells.
3. Melt butter in medium saucepan over medium heat; add garlic and sauté about 2 minutes.
4. Whisk flour, whisking until smooth. Cook, whisking constantly 1 minute. Gradually whisk in shrimp stock and Half-and-Half, whisking 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.
5. 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.
6. Bake at 350 degrees F for 25 to 30 minutes or until bubbly.