Crab and Shrimp Fettuccini with
Tomato Cioppino Sauce
Italian Recipe

I created this recipe as an easier alternative to authentic cioppino, which calls for seven varieties of seafood. This streamlined version makes a delicious topper for a big bowl of fettucine.


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1 recipe tomato cioppino sauce
1 cooked Dungeness crab, cut and cracked
1 pound   21/25 shrimp in shells, deveined
1 pound fettuccine
  1. Pour the sauce into a saucepan set over medium-high heat and bring to a boil.
  2. Add the crab and shrimp and bring the sauce to a lively simmer. Adjust the heat as needed to prevent burning.
  3. Cook the seafood for 25–30 minutes so that it absorbs the flavors of the sauce.
  4. Cook the fettucine until al dente.
  5. Place the fettuccini on a platter or individual plates and ladle on the seafood and sauce.
Preparation Time: 
Approximately 40 minutes with prepared sauce.