Good Every Dang Time Seafood Stuffed Shells

SEAFOOD STUFFED SHELLS WITH CHARDONNAY CREAM SAUCE

Steps:

• 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.

GOOD EVERY DANG TIME SEAFOOD STUFFED SHELLS

Steps:

• Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
• Melt butter in skillet.
• Add garlic and saute for 3 minute being careful not to burn it.
• Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
• When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
• Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
• Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
• Pour the sauce over all and bake 30 minute in a 350 degree oven.