Lamb Chops with Shrimp Fettuccine Alfredo & Garlic Broccolini

Ingredients

For the Lamb Chops

• 6 lamb rib chops
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & black pepper, to taste
• 1 tbsp butter

For the Shrimp Fettuccine Alfredo

• 12 oz (340 g) fettuccine pasta
• 1 lb (450 g) large shrimp, peeled & deveined
• 2 tbsp butter
• 3 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt & black pepper, to taste
• ½ tsp Italian seasoning (optional)
• Fresh parsley, chopped (for garnish)

For the Garlic Broccolini

• 1 bunch broccolini, trimmed
• 1 tbsp olive oil
• 2 cloves garlic, sliced
• Salt & black pepper, to taste
• Lemon wedges (optional)

👨‍🍳 Instructions

1. Cook the Lamb Chops

1. Pat lamb chops dry and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add lamb chops and sear for 3–4 minutes per side until nicely browned.
4. Add butter, garlic, rosemary, and thyme. Spoon the melted butter over the chops for 1–2 minutes.
5. Remove from heat and let rest for 5 minutes before serving.

2. Make the Shrimp Fettuccine Alfredo

1. Cook fettuccine in salted boiling water according to package instructions. Drain and set aside.
2. In a large pan, melt butter over medium heat. Add garlic and sauté for 30 seconds.
3. Add shrimp, season lightly with salt and pepper, and cook 2–3 minutes per side until pink. Remove shrimp and set aside.
4. Pour in heavy cream and bring to a gentle simmer.
5. Stir in Parmesan cheese until smooth and creamy.
6. Add cooked pasta and shrimp back to the sauce. Toss until well coated.
7. Garnish with fresh parsley.

3. Prepare the Broccolini

1. Heat olive oil in a skillet over medium heat.
2. Add garlic and sauté briefly until fragrant.
3. Add broccolini, season with salt and pepper, and cook 4–5 minutes until tender-crisp.
4. Finish with a squeeze of lemon juice if desired.