Seafood Stuffed Shells With Chardonnay Cream Sauce

• 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

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 400u0b0F 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.
6. Pour remaining sauce over top and sprinkle with Parmesan cheese.
7. Bake for 15 minutes or until hot and bubbly. Top with basil, if desired, and serve.

pasta shells, containers, chardonnay wine, tomatoes, container crabmeat, bay shrimp, parmesan cheese, fresh basil

Taken from www.food.com/recipe/seafood-stuffed-shells-with-chardonnay-cream-sauce-227878 (may not work)