Savannah Seafood Parmesan

Ingredients

• 0.5 cup butter 
• 0.3 cup chicken broth dry white
• 8 ounce bottled clam juice 
• 16 ounces bow tie pasta cooked
• 0.5 cup flour all-purpose
• 2  garlic cloves minced
• 3 cups half-and-half 
• 2 tablespoons cocktail sauce 
• 1 cup lump crab meat fresh drained
• 0.8 teaspoon old bay seasoning 
• 1.5 cups parmesan cheese divided freshly grated
• 0.3 teaspoon pepper 
• 4 ounce pimientos diced undrained
• 0.5 teaspoon salt 
• 1 pound shrimp fresh unpeeled
• 1 cup water 
• 2 teaspoons or dried fresh chopped

Equipment

• sauce pan
• oven
• whisk
• sieve
• baking pan
• measuring cup

Directions

1. Peel shrimp, reserving shells; devein shrimp, if desired. Chill.
2. Bring reserved shrimp shells and 1 cup water to a boil in a medium saucepan; reduce heat, and simmer 2 minutes.
3. Pour stock through a wire-mesh strainer into a measuring cup, discarding shells.
4. Melt butter in saucepan over medium heat; add minced garlic, and saut 2 minutes.
5. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in shrimp stock and half-and-half until smooth.
6. Add wine, clam juice, and next 4 ingredients. Cook, whisking constantly, 5 minutes or until thickened and bubbly.
7. Stir in shrimp, 3/4 cup cheese, and next 3 ingredients.
8. 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.
9. Bake at 350 for 25 to 30 minutes or until bubbly.
10. * 3/4 cup chicken broth may be substituted for clam juice.