Savannah Seafood Parmesan

• 1 lb unpeeled large shrimp
• 1 cup water
• 1/2 cup butter or 1/2 cup margarine
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 3 cups half-and-half
• 1/3 cup dry white wine
• 1 (8 ounce) bottle clam juice
• 2 tablespoons seafood 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 and picked over
• 1 (4 ounce) jar diced pimentos, undrained
• 2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme)
• 16 ounces bow tie pasta, cooked

1. Peel shrimp, reserving shells; devein shrimp and chill.
2. Add reserved shrimp shells and 1 cup water to a saucepan; bring to a boil.
3. Lower heat and simmer, uncovered, 2 minutes.
4. Pour stock through a wire-mesh sieve into a measuring cup; discard shells.
5. Melt butter in a saucepan over medium heat; add in garlic; stir/saute 2 minutes.
6. Whisk in flour until smooth.
7. Cook, whisking constantly, 1 minute.
8. Gradually whisk in shrimp stock and half-and-half until smooth.
9. ADd in wine, clam juice, and the next 4 ingredients.
10. Cook, whisking constantly for 5 minutes or until thickened and bubbly.
11. Stir in shrimp, 3/4 cup parmesan cheese and the next 3 ingredients.
12. Combine sauce and pasta, tossing to coat.
13. Transfer mixture to a lightly greased 13x9 inch baking dish.
14. Sprinkle with the rest of the parmesan.
15. Bake in a 350u0b0 oven for 25-30 minutes or until bubbly.

shrimp, water, butter, garlic, allpurpose, white wine, clam juice, cocktail sauce, bay seasoning, salt, pepper, freshly grated parmesan cheese, fresh lump crabmeat, pimentos, thyme, pasta

Taken from www.food.com/recipe/savannah-seafood-parmesan-145439 (may not work)