Seafood Stuffed Shells with Chardonnay Cream Sauce

Something Extra

Recipe Theme


Seafood Stuffed Shells with Chardonnay Cream Sauce

Seafood Stuffed Shells with Chardonnay Cream Sauce
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
Prep time: 20 minutes, Cook time: about 35

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.
Nutritional Information:
440 calories, 35 g protein, 18 g total fat (10 g sat., 0 g trans), 31 g carbohydrate, 2 g fiber, 5 g sugar, 210 mg cholesterol, 1460 mg sodium, 10 points


To add your comments, please log in.

use 2 cans of crab

Comment Number: 5312


© 2015 Raley's Family of Fine Stores