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
12 jumbo pasta shells
2 (10- oz.) containers light Alfredo sauce
3 tbsp. Chardonnay or other dry (not sweet) white wine
1 medium tomato
1 (6- oz.) container crabmeat, flaked or lightly chopped
1½ cups bay shrimp
1/4 cup shredded Parmesan cheese
2 tbsp. snipped fresh basil (optional)

Prep: 20 minutes, Cook: about 35 minutes, Serves: 4

1. Cook pasta according to package directions; drain well and set aside.

2. Stir together Alfredo sauce and wine in a small saucepan.

3. 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.

4. Preheat oven to 400°F and spray a 9- inch baking dish with nonstick cooking spray; place shells in dish.

5. 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.

6. Bake for 15 minutes or until hot and bubbly. Top with basil, if desired, and serve.

Wine Suggestion
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


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use 2 cans of crab

Comment Number: 5312