Directions
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Start by seasoning the lamb chops generously with salt, cracked black pepper, minced garlic, and your choice of fresh rosemary or thyme. Heat 2 tbsp of olive oil in a hot pan, then sear the lamb chops for about 3–4 minutes on each side. This step enhances the tremendous flavor, locking in the juices beautifully. Lastly, add 1 tbsp of butter and 1 tbsp of balsamic vinegar to the pan to create a lovely glaze, enhancing the richness of the meat.
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While the lamb is searing, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, usually around 8–10 minutes for al dente. Save 1/4 cup of pasta water before draining. This water is tremendous for adjusting the sauce’s consistency later on.
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In a separate skillet, melt 2 tbsp of butter over medium heat. Sauté the shrimp with 3 minced garlic cloves. Cook just until the shrimp turn pink and tender. This will take roughly 2-3 minutes, as we don’t want to overcook them.
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Once the shrimp are cooked, pour in the heavy cream and add the grated Parmesan cheese, along with 1/2 tsp of Italian seasoning, salt, and pepper. Stir continuously until the mixture is smooth and creamy. Toss in the cooked fettuccine and shrimp, mixing well to coat every strand. If the sauce is too thick, gradually add some reserved pasta water until you reach the desired consistency.
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For the broccolini, preheat your oven to 425°F (220°C). Toss the broccolini with 1 tbsp olive oil, salt, pepper, and a sprinkle of garlic powder. Roast in the oven for 12–15 minutes until they are tender yet crispy. If you enjoy a brighter flavor, add a squeeze of lemon just before serving.
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