- 1 bunch broccolini
- 1 tbsp olive oil
- Salt, pepper, and garlic powder to taste
- Squeeze of lemon (optional)
Instructions
- Sear the Garlic Lamb Chops: Pat the lamb chops dry with paper towels to encourage proper browning. Season both sides generously with salt, cracked black pepper, minced garlic, and the fresh rosemary or thyme. Heat the olive oil in a heavy skillet over medium-high heat until shimmering. Place the lamb chops in the hot pan without overcrowding and sear for 3–4 minutes per side, until a deep golden-brown crust forms. Reduce the heat slightly, add the butter and balsamic vinegar, and spoon the melted butter and glaze over the chops for added flavor. Remove the lamb from the pan and let rest so the juices redistribute.
- Cook the Fettuccine: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, stirring occasionally to prevent sticking. Reserve 1/4 cup of the pasta water before draining, which can be used later to adjust the sauce consistency.
- Cook the Shrimp: In a skillet over medium heat, melt the butter and add the minced garlic. Cook just until fragrant, about 30 seconds, taking care not to brown the garlic. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink, opaque, and just cooked through. Remove the shrimp from the pan to avoid overcooking.
- Prepare the Alfredo Sauce:
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