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 shredded Parmesan cheese
2 tbsp. snipped fresh basil (optional,
kitchen shears work best for this)

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.