Crawfish Pasta with a Blood Orange Sauce

In good years (like this one!), crawfish begin to appear just when citrus season is coming to a close, resulting in combinations like this Crawfish Pasta with Blood Orange Sauce from Steve McHugh.


  • 1 medium red onion, julienned
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tablespoons butter
  • 10 ounces Louisiana crawfish tails
  • salt and pepper
  • 1 pint heavy cream
  • juice of 5 blood oranges
  • 1-1/2 pounds penne pasta, cooked according to package directions


In a medium pan, melt butter and sauté onion with bell peppers until translucent. Add crawfish tails and season with salt and pepper. Add cream and juice. Simmer for 5 minutes. Toss with cooked pasta.

Serves 5

Recipe compliments of Chef Steve McHugh

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