Garlic Lamb Chops, Shrimp Alfredo & Roasted Broccolini

Why You’ll Love This Recipe

I love this dish because it’s the best of everything: bold garlic lamb chops, luscious shrimp pasta, and roasted veggies that balance out the richness. It comes together in under an hour and feels incredibly fancy without being complicated. Whether I’m making it for date night, a celebration, or a solo gourmet night in, this dinner always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Garlic Lamb Chops:

• 4 lamb chops

• 2 tablespoons olive oil

• 4 garlic cloves, minced

• 1 teaspoon fresh rosemary or thyme

• 1 tablespoon balsamic vinegar

• Salt and cracked black pepper

• 1 tablespoon butter

For the Shrimp Alfredo Fettuccine:

• ½ pound fettuccine pasta

• ½ pound large shrimp, peeled and deveined

• 2 tablespoons butter

• 3 garlic cloves, minced

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ teaspoon Italian seasoning

• Salt and pepper to taste

• Fresh chopped parsley (for garnish)

For the Roasted Broccolini:

• 1 bunch broccolini

• 1 tablespoon olive oil

• Salt, pepper, and garlic powder (to taste)

• Squeeze of lemon (optional)

Directions

1. Sear the Garlic Lamb Chops
I start by seasoning the lamb chops generously with salt, pepper, garlic, and rosemary. In a hot pan with olive oil, I sear them for 3–4 minutes per side until golden and crisp on the outside. Then I add butter and balsamic vinegar to glaze the chops, spooning it over the meat for maximum flavor.

2. Boil the Pasta
While the lamb rests, I cook the fettuccine in salted boiling water until al dente, then drain—making sure to reserve about ¼ cup of pasta water for the sauce.

3. Cook the Shrimp
In a large skillet, I melt butter and sauté garlic until fragrant, then add the shrimp and cook for about 1–2 minutes per side, just until they turn pink and opaque. I remove them and set them aside.

4. Make the Alfredo Sauce
In the same skillet, I pour in the heavy cream, Parmesan, Italian seasoning, salt, and pepper. I let it simmer gently until smooth and thickened, then stir in the cooked pasta and shrimp. I add a splash of pasta water to thin the sauce if needed—it makes it super silky and restaurant-worthy.

5. Roast the Broccolini
I toss the broccolini in olive oil, salt, pepper, and garlic powder, then spread it out on a baking sheet. I roast it at 425°F for 12–15 minutes until the tips are slightly charred and crispy. A squeeze of lemon over the top brightens the flavor perfectly.

Servings and timing

This recipe serves 2 and takes about 45 minutes total: 15 minutes of prep and 30 minutes to cook. It’s ideal for a date night, anniversary dinner, or when I want a plated dish that feels luxurious without the fuss.

Variations

• I sometimes switch the lamb chops for filet mignon or ribeye if I want a beef-based surf & turf.

• I add red pepper flakes to the Alfredo for a touch of heat.

• For a low-carb version, I use zucchini noodles or shirataki pasta instead of fettuccine.

• I swap broccolini with asparagus or green beans, depending on what’s in season.

• If I want to go dairy-free, I use coconut cream and nutritional yeast in the Alfredo.

Storage/Reheating

Fridge:
I store each component separately in airtight containers in the fridge for up to 3 days.

Reheating:
For the pasta, I reheat gently on the stovetop with a splash of cream or milk. Lamb chops can be reheated in a skillet over low heat or wrapped in foil and warmed in the oven. I reheat the broccolini on a baking sheet or in a skillet to bring back the crispiness.

FAQs

Can I use frozen shrimp?

Yes, I thaw the shrimp completely and pat them dry before cooking to avoid excess moisture in the pan.

What cut of lamb is best for this?

I like using rib or loin chops—they’re tender and cook quickly. I let them rest after cooking to keep them juicy.

Can I make the Alfredo sauce ahead?

I can, but I find it tastes best fresh. If I do prep it ahead, I reheat it slowly and add a splash of cream or pasta water to loosen it.

How do I keep the pasta from drying out?

I toss the pasta with a bit of reserved pasta water and sauce just before serving to keep it glossy and smooth.

Is there a substitute for heavy cream?

Yes, I’ve used half-and-half or coconut cream, though the sauce will be slightly thinner. For keto, full-fat cream works best.

Conclusion

This Garlic Lamb Chops, Shrimp Alfredo & Roasted Broccolini dinner is one of those meals that makes me feel like a chef in my own kitchen. It’s rich, comforting, and full of bold flavors that pair beautifully together. Whether I’m serving it for a special evening or just indulging in a delicious homemade dinner, it always feels like something worth celebrating.

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