Seafood Stuffed Shells with Chardonnay Cream Sauce


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Seafood Stuffed Shells with Chardonnay Cream Sauce
Seafood Stuffed Shells with Chardonnay Cream Sauce
Ingredients
12 jumbo pasta shells
2 (10- oz.) containers light Alfredo sauce
3 tbsp. Chardonnay or other dry white wine
1 medium tomato
1 (6- oz.) container crabmeat flaked or lightly chopped
1 1/2 cups bay shrimp
1/4 cup Parmesan cheese shredded
2 tbsp. fresh basil (optional, kitchen shears work best for this) snipped
Directions
Prep time: 20 minutes, Cook time: about 35
minutes

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°F 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.

Makes 4 servings.
Wine Suggestion
Fat Bastard Chardonnay - A good French wine for about $10? You bet! With rich and round vanilla flavors, Mom will love it.

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use 2 cans of crab

  Comment Number: 5312
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