Dat'l Hook Ya Surf & Turf with a Bacon Mushroom Parmesan Cream Sauce

There's something magic about a table stacked with everything all at once — steaming snow crab, blackened shrimp, ribeye whispering off the grill, and a bowl of creamy, peppery pasta pulling the whole thing together. This Coastal Surf & Turf Farfalle is our love letter to Florida cooking at its most generous. A bacon-rich cream sauce gets a slow-burn kick from Dat'l Hookya Black Garlic Hot Sauce, charred bell peppers add smoke and sweetness, and a hit of lemon zest keeps everything bright. It's one skillet, three proteins, and one very memorable dinner for 5–6. Pour the same Pinot Grigio into the sauce and into the glasses — this is the kind of meal you cook when you want the night to matter.

Serves 5–6

Ingredients

For the pasta & sauce

• 12 oz farfalle (bow tie)
• 4 slices bacon, diced
• 1 large yellow onion, diced
• 8 oz baby bella mushrooms, sliced
• 2 bell peppers, different colors, quartered and seeded
• 3 cloves garlic, minced
• ½ cup Pinot Grigio
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan, plus more to finish
• 1 Tbsp Dat'l Hookya Black Garlic Hot Sauce
• Zest of 1 lemon and addtional lemon for crab drizzle
• 5 fresh basil leaves, torn
• Salt & pepper

For the surf & turf

• 1 lb ribeye
• 1 lb shrimp (13/15 count), peeled and deveined
• 1½ lb snow crab clusters
• Dat'l Hookya Blackened Seasoning
• Olive oil
• Butter

To finish

• 1 green onion, chopped

Method

1. Cook the pasta. Boil the farfalle to al dente, drain, and toss lightly in olive oil to keep it loose — this also helps the sauce cling later. Set aside.
2. Season the ribeye with salt and pepper, or go bold and coat it in Dat'l Hookya Blackened Seasoning. Both are excellent. Preheat the grill to 425°F.
3. Blacken the shrimp. Season peeled and deveined shrimp with blackened seasoning. Heat a large deep skillet over high heat with 2 Tbsp butter and 1 Tbsp olive oil. Add shrimp in a single layer and cook 2–3 minutes total until just opaque. Remove and set aside.
4. Render the bacon. Reduce heat to medium. Add diced bacon to the same pan and cook until browned and the fat has rendered.
5. Build the base. Add the onion and mushrooms to the bacon fat. Cook until their liquid releases and reduces down, about 10 minutes.
6. Add garlic. Stir in the minced garlic and cook 30 seconds until fragrant.
7. Deglaze. Pour in the Pinot Grigio, scraping up any browned bits. Reduce by half. Add the chicken broth and reduce by half again.
8. Cream it up. Pour in the heavy cream and simmer until it coats the back of a spoon.
9. Melt in the Parmesan until smooth.
10. Season. Adjust with salt, pepper, and the Black Garlic Hot Sauce to taste. Cover and hold on low heat.
11. Char the peppers. Toss the quartered peppers in olive oil and salt. Blister on the hot grill (or in a screaming-hot cast iron) until charred in spots and just tender. Chop roughly and fold into the sauce.
12. Grill the ribeye alongside the peppers to your preferred temperature. Rest 10 minutes before slicing against the grain.
13. Steam the crab. Steam snow crab clusters over boiling water for about 5 minutes, until heated through.
14. Plate it up. Fold the pasta into the warm sauce. Off heat, finish with lemon zest and torn basil. Top with the blackened shrimp, garnish with green onion, and plate the sliced ribeye and crab alongside. If you like lemon, drizzle the grab shells or make a garlic butter sauce to dip in.