Description
A culinary experience that combines rich, savory flavors with luxurious creaminess, perfect for a special occasion.
Ingredients
Scale
- 4 lamb chops
- Salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary or thyme, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 10 oz fettuccine pasta
- 8–10 large shrimp, peeled and deveined
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped
- 1 bunch broccolini
- 1 tablespoon olive oil
Instructions
- Start by seasoning your lamb chops generously with salt, freshly ground black pepper, garlic powder, and the finely chopped fresh herbs of your choice—either rosemary or thyme. This step is crucial for ensuring that every bite of lamb is bursting with flavor. Let them rest at room temperature while you prepare your other ingredients; this allows the seasoning to penetrate the meat.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add your seasoned lamb chops. Sear them for about 3–4 minutes on each side. The goal is to develop a nice, golden-brown crust while keeping the inside juicy and tender. After flipping them, add a tablespoon of butter to the skillet, basting the chops with the melted butter for added richness. Once cooked to your liking, remove the lamb from the skillet and let them rest, which allows the juices to redistribute for maximum flavor.
- In a separate pot, bring salted water to a rolling boil and add the fettuccine pasta. Cook until al dente according to package instructions, usually about 8-10 minutes. Before draining, make sure to reserve about half a cup of the starchy pasta water as you’ll need it for your Alfredo sauce. Drain the pasta and set it aside.
- In the same skillet used for the lamb, reduce the heat to medium and add another 2 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds. Introduce the shrimp to the skillet, cooking until they turn pink and opaque, which should take around 1–2 minutes per side. It’s essential not to overcook the shrimp, as they can become rubbery. After the shrimp are cooked, pour in the heavy cream and bring it to a gentle simmer, stirring frequently. Gradually stir in the Parmesan cheese until smooth. If the sauce seems too thick, use the reserved pasta water to loosen it to your desired consistency.
- Once your Alfredo sauce is smooth and creamy, add the drained fettuccine to the skillet. Toss gently to coat the pasta with the sauce thoroughly, adjusting seasoning with salt and black pepper to taste. Add chopped parsley for freshness and color at the end, giving it one last toss.
- In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the broccolini and sauté until tender-crisp and lightly charred, which should take about 4–5 minutes. Season with salt and, if desired, a squeeze of lemon juice to elevate the flavors.
- Now it’s time to plate your gourmet creation! On each plate, serve a generous portion of the creamy shrimp Alfredo pasta, alongside the seared lamb chops and sautéed broccolini. Garnish your dish with a sprinkle of fresh parsley and a dash of freshly cracked black pepper for an appealing finish. Serve hot, and watch your guests be amazed by this stunning and delicious surf and turf meal!
Notes
For the best flavor, allow lamb chops to come to room temperature before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 750 kcal
- Sodium: 600 mg
- Protein: 40 g