Surf & Turf Dinner: Garlic Lamb Chops, Creamy Shrimp Penne & Broccoli

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon butter (for finishing)

2. Creamy Shrimp Penne Pasta

• 300 g (10–11 oz) penne pasta

• 250–300 g (9–10 oz) shrimp, peeled and deveined

• 2 tablespoons olive oil or butter

• 3 cloves garlic, minced

• 150 ml (⅔ cup) cooking cream / heavy cream

• 120 ml (½ cup) chicken broth or pasta cooking water

• 60 g (½ cup) grated Parmesan cheese

• 1 teaspoon Italian seasoning (or a mix of oregano + basil)

• ¼ teaspoon chili flakes (optional)

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

3. Garlic Butter Broccoli

• 1 large head broccoli, cut into florets (or 400–500 g florets)

• 1–2 tablespoons butter

• 1 clove garlic, minced

• 1–2 tablespoons lemon juice

• Salt and pepper, to taste

Step 1 – Marinate the Lamb Chops

Start with the lamb so it can absorb flavor while you work on other parts.

1. Pat the lamb chops dry with paper towels.

2. In a small bowl, mix:

   • Olive oil

   • Garlic

   • Rosemary

   • Thyme

   • Salt and pepper

3. Rub this mixture all over the lamb chops, coating both sides.

4. Let them rest at room temperature for 20–30 minutes while you prep the pasta and broccoli.

This quick marinade helps the herbs and garlic really sink into the meat and gives a beautiful crust when seared.

Step 2 – Start the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the penne pasta and cook according to package directions until al dente.

3. Before draining, scoop out 1 cup of pasta cooking water and set aside (you may use some for the sauce).

4. Drain the pasta and keep it ready.

You’ll finish the pasta in the creamy shrimp sauce later.

Step 3 – Prepare the Shrimp

While the pasta is cooking:

1. Pat the shrimp dry.

2. Season lightly with salt and pepper.

3. In a large skillet, heat 1 tablespoon olive oil or butter over medium-high heat.

4. Add the shrimp in a single layer and cook about 1–2 minutes per side, until pink and just cooked through.

5. Remove shrimp to a plate and set aside.

Don’t overcook the shrimp; they’ll go back into the sauce at the end.

Step 4 – Make the Creamy Shrimp Sauce

In the same skillet you used for the shrimp:

1. Lower the heat to medium.

2. Add another 1 tablespoon oil or butter if the pan is dry.

3. Add the minced garlic and cook for about 30 seconds, until fragrant (don’t let it burn).

4. Pour in the cream and chicken broth/pasta water. Stir to combine.

5. Add Italian seasoning and chili flakes (if using).

6. Simmer gently for 3–5 minutes, letting the sauce thicken a little.

7. Stir in the Parmesan cheese until melted and the sauce becomes creamy.

8. Taste and adjust with salt and black pepper.

Now:

9. Add the cooked penne pasta to the skillet and toss well to coat every piece in the sauce.

10. Add the shrimp back into the pan and mix gently.

11. If the sauce is too thick, add a splash more pasta water or cream.

12. Keep on low heat just to stay warm while you cook the lamb and broccoli.

Step 5 – Cook the Lamb Chops

You can sear the lamb and finish it in the oven for perfect doneness.

1. Preheat your oven to 200°C / 400°F.

2. Heat a heavy skillet (cast iron is ideal) over medium-high to high heat.

3. When the pan is hot, place the marinated lamb chops in the skillet.

4. Sear 2–3 minutes per side, until nicely browned.

5. Add 1 tablespoon butter to the pan and spoon the melted butter over the chops for extra flavor.

Depending on thickness and how you like your lamb:

• For medium-rare: after searing, transfer the whole skillet to the oven for 4–6 minutes.

• For medium: about 6–8 minutes in the oven.

You can use a meat thermometer:

• 57–60°C (135–140°F) = medium-rare

• 63°C (145°F) = medium

6. Remove from the oven and let the lamb chops rest for 5 minutes before serving.

Step 6 – Make the Garlic Butter Broccoli

You can do this while the lamb rests.

1. Bring a pot of lightly salted water to a boil.

2. Add the broccoli florets and cook for 2–3 minutes until bright green and just tender-crisp.

3. Drain immediately and rinse briefly with cold water to stop the cooking (optional but keeps the color bright).

4. In a clean pan, melt butter over medium heat.

5. Add the garlic and cook for about 30 seconds, just until fragrant.

6. Add the broccoli and toss to coat in the garlic butter.

7. Finish with lemon juice, salt and pepper to taste.

The broccoli should be soft enough to eat easily, but still slightly firm and vibrant.

Step 7 – Plate the Dish

Now assemble your beautiful surf & turf plate:

1. Place a generous portion of creamy shrimp penne on one side of the plate or in the center.

2. Add 2 lamb chops per person on the side of the pasta.

3. Add a neat pile of garlic butter broccoli next to the lamb and pasta.

4. Sprinkle with a little fresh parsley and extra Parmesan over the pasta if you like.

5. Optional: finish as a restaurant would with a light drizzle of olive oil or a squeeze of lemon over the shrimp pasta.

You now have a complete plate:

• Rich, savory lamb

• Creamy, comforting pasta

• Fresh, bright vegetables

Balanced and impressive.

Tips & Variations

• No lamb? Replace with grilled chicken or steak.

• Lighter pasta: Use light cream and extra broth; add spinach or cherry tomatoes to the sauce.

• Extra flavor on lamb: Add a splash of balsamic vinegar or lemon juice to the pan at the end and spoon over the chops.

• Spice level: Add more chili flakes in the shrimp sauce if you like a bit of heat.