In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub the mixture over the lamb chops and let marinate for at least 30 minutes.

Preheat a grill or skillet over medium-high heat. Cook the lamb chops for about 4-5 minutes on each side, or until they reach your desired doneness. Remove from heat and let rest.

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Squeeze lemon juice over the shrimp and stir to combine. Remove from heat and garnish with chopped parsley.

Cook pasta according to package instructions. Drain and set aside.

In the same skillet used for the shrimp, add olive oil and minced garlic, sautéing for about 1 minute.

Stir in the heavy cream, chopped sun-dried tomatoes, and grated Parmesan cheese. Season with salt and pepper.

Add the cooked pasta to the sauce and toss to combine. Heat through for a couple of minutes.

Plate the creamy sun-dried tomato pasta, topping with lamb chops and lemon butter shrimp. Garnish with fresh basil and additional parsley if desired.