Seafood Stuffed Shells With Chardonnay Cream Sauce - cooking recipe

Ingredients

12 large pasta shells
2 (10 ounce) containers low-fat alfredo sauce
3 tablespoons Chardonnay wine or 3 tablespoons other dry white wine
1 medium tomatoes
1 (6 ounce) container crabmeat, flaked
1 1/2 cups bay shrimp
1/4 cup shredded parmesan cheese
2 tablespoons snipped fresh basil, use kitchen shears for this

Preparation

Cook pasta according to package directions; drain well and set aside.
Stir together Alfredo sauce and wine in a small saucepan.
Cut tomato in half and scoop out seeds with your fingers; finely chop tomato and add to saucepan. Bring to a boil; reduce heat and simmer over low heat for 5 minutes.
Preheat oven to 400\u00b0F and spray a 9-inch baking dish with nonstick cooking spray; place shells in dish.
Stir 1/2 cup sauce, crabmeat and shrimp together in a small bowl; spoon mixture into shells.
Pour remaining sauce over top and sprinkle with Parmesan cheese.
Bake for 15 minutes or until hot and bubbly. Top with basil, if desired, and serve.