Garlic Lamb Chops with Shrimp Alfredo and Roasted Broccolini

Using the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan, Italian seasoning, salt, and pepper. Cook, stirring frequently, until the sauce thickens slightly and becomes smooth and creamy. Add the cooked fettuccine and shrimp back into the pan, tossing gently to coat. If the sauce is too thick, add small splashes of the reserved pasta water until the desired consistency is reached.

Serving and Notes

Serve the shrimp Alfredo fettuccine as the base of the plate, topped or accompanied by the rested garlic lamb chops, and finish with the roasted broccolini on the side. Garnish the pasta with chopped fresh parsley for color and freshness.

This dish is best enjoyed immediately while the lamb is juicy and the Alfredo sauce is creamy. If needed, leftovers can be stored in separate airtight containers in the refrigerator and gently reheated over low heat, adding a small splash of cream or water to loosen the pasta sauce.