- 1 pound unpeeled, large 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
- 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
- Peel shrimp, reserving shells, de-vein shrimp, if desired. Refrigerate.
- 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.
- Melt butter in medium saucepan over medium heat; add garlic and sauté about 2 minutes. 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.
- 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 degrees F for 25 to 30 minutes or until bubbly.