Print Recipe

Seafood Parmesan

RG

Ingredients

  • 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

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. 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.
  4. 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.
  5. Bake at 350 degrees F for 25 to 30 minutes or until bubbly.

Servings: 8-10


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