Directions
- Sear the Lamb Chops: Season lamb chops with salt, pepper, minced garlic, and herbs. Heat olive oil in a hot skillet over medium-high heat. Sear the chops for 3–4 minutes per side until golden brown. Add butter and balsamic vinegar to glaze the lamb, spooning the mixture over the chops for extra flavor. Remove from pan and let rest.
- Boil & Drain the Pasta: Cook fettuccine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta. The reserved water will help keep the Alfredo sauce smooth and silky.
- Cook the Shrimp: In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add shrimp and cook 2–3 minutes per side until pink and just opaque. Remove from heat.
- Make the Alfredo Sauce: In the same skillet, pour in heavy cream, Parmesan, Italian seasoning, salt, and pepper. Stir until smooth and creamy. Add the cooked pasta and shrimp to the sauce, tossing to coat. Use reserved pasta water to adjust consistency if needed.
- Roast the Broccolini: Preheat oven to 425°F (220°C). Toss broccolini with olive oil, salt, pepper, and garlic powder. Roast for 12–15 minutes until slightly charred and tender. Finish with a squeeze of fresh lemon if desired.
- Plate the Surf & Turf: Arrange the lamb chops alongside the shrimp Alfredo fettuccine and roasted broccolini. Garnish with fresh parsley over the pasta and drizzle extra pan juices from the lamb for a luxurious touch. Serve immediately.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Difficulty: Medium
Variations & Substitutions
- Substitute lamb chops with ribeye or filet mignon for a different flavor profile.
- Swap fettuccine for linguine, tagliatelle, or gluten-free pasta.
- Add sun-dried tomatoes or sautéed mushrooms to the Alfredo for extra richness.
- Replace broccolini with asparagus, green beans, or roasted Brussels sprouts.
Serving Suggestions
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