1. Preheat your oven to 375°F (190°C). Cook the pasta shells according to package instructions, until al dente. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for another minute.
3. Stir in the shrimp and crab meat, cooking until the seafood is heated through. Remove from heat and let it cool slightly.
4. In a large mixing bowl, combine ricotta, Parmesan, mozzarella, parsley, and lemon zest. Add the cooked seafood mixture, and season with salt and pepper. Mix until well combined.
5. Stuff each pasta shell with the seafood mixture and place them in a greased baking dish.
6. In a small saucepan, combine Alfredo sauce and white wine over medium heat. Stir in butter until melted and incorporated.
7. Pour the sauce over the stuffed shells, ensuring they are well covered. Cover the dish with foil.
8. Bake for 25 minutes, then remove the foil and bake for another 10 minutes, or until the tops are bubbly and slightly golden.
9. Let it cool for a few minutes before serving, allowing the flavors to meld together.

Cooking this dish reminds me of the patience I learned while making tortillas with my abuela — a lesson in savoring the process, not just the outcome.