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