Frank's Recipes! Creamy Crab and Red Pepper Sauce

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Creamy Crab and Red Pepper Sauce

1 pound of your favorite pasta shape, uncooked
1 cup white Zinfandel wine
1 shallot or 1 small white onion, finely diced (about 1/2 cup)
4 cloves garlic, minced
Fresh ground White pepper
4 tablespoon butter
4 tablespoon all-purpose flour
3 cups light cream
1 4-oz. jar pimentos, well-drained
1 lb. jumbo lump, backfin crabmeat, picked over for shells
1/2 tsp. salt
2 tsp Old Bay seafood seasoning *

Prepare pasta according to package directions; drain. Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan. Stir in butter and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the cream. Bring the sauce to a simmer and cook slowly for five minutes. In the meantime, puree the pimentos in a food processor or blender. Stir the pimento puree and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer, add the old bay seasoning and cook slowly for 2 or 3 more minutes. Toss sauce with cooked pasta and serve immediately.