Brad's seafood tortillini in white wine alfredo

Combine all the seafood ingredients in a bowl and marinade while preparing rest of the meal

Saute shallots and mushrooms in canola oil.

Bring 2 qts water to a boil. Boil tortillini until done. Drain and rinse in hot water. Set aside

Add sauted mixture and chopped basil to a pan with the alfredo sauce. Place 1/4 cup white wine in each jar and shake to get all the sauce out. Add to pan.

Heat over medium low until sauce gets bubbly. Rince tortillini again and add to sauce. Let temperature regain while stirring often.

When sauce is bubbly again add seafood. Mix and remove from heat. Garnish and serve immediately.