1-First Step: Prep everything before the pan goes on Before you start cooking, rinse and cut the broccoli into florets, mince the garlic, and pat the shrimp dry with paper towels. This step matters because shrimp cooks quickly, and you want everything ready before the skillet gets hot. If you are using frozen shrimp, thaw it first under cold water or in the fridge, then dry it well so the sauce does not turn watery. Set out the butter, olive oil, paprika, onion powder, Italian seasoning, vegetable stock, hot sauce, lemon, and herbs. This kind of meal moves fast, so having everything within reach makes the cooking process much smoother.

2-Second Step: Cook the broccoli first Heat a large non-stick skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts, add the broccoli florets and season with salt and fresh cracked pepper. Sauté for 4 to 6 minutes until the broccoli is crisp-tender and bright green. If you prefer softer broccoli, cook it a minute or two longer. For faster prep, you can blanch the broccoli in boiling water for 2 minutes and then shock it in an ice bath before it goes into the pan.

3-Third Step: Set the broccoli aside When the broccoli reaches the texture you want, remove it from the skillet and place it on a plate. This gives the shrimp room to cook evenly and keeps the vegetables from turning mushy. Do not worry if the broccoli is still a little firm, because it will go back into the pan later. This is also a good time to taste the broccoli and check the seasoning. A little salt now helps the full dish taste balanced at the end.

4-Fourth Step: Sauté the shrimp in butter Add the remaining 2 tablespoons butter to the same skillet, then add the shrimp. Season the shrimp with salt and pepper. Cook for 1 to 2 minutes on one side without moving them too much. This helps them get a light sear and keeps the texture tender. If you are leaving the tails on for presentation, that works well here. Tails also give the dish a nicer look when served.

5-Fifth Step: Add the garlic and seasonings Stir in the minced garlic, paprika, Italian seasoning, and onion powder. Flip the shrimp and cook for 1 more minute. The garlic should smell fragrant, not burned. Keep the heat at medium so the butter does not brown too fast. This is where the sauce starts to build its flavor. The paprika and Italian seasoning help the shrimp taste savory and well rounded, while the garlic gives the dish its classic buttery kick.

6-Sixth Step: Pour in the stock and hot sauce Add 1/4 cup vegetable stock and 1 tablespoon hot sauce to the skillet. Let the sauce bubble and reduce for about 1 minute. This gives you a light coating sauce that clings to the shrimp and broccoli instead of pooling at the bottom of the pan. If you like more heat, add a pinch of red pepper flakes now. If you prefer a milder dish, keep the spice low and let the garlic and lemon do most of the work.

7-Seventh Step: Return the broccoli and finish with lemon Push the shrimp to one side of the skillet, then return the broccoli to the pan. Stir everything together so the broccoli gets coated in the garlic butter sauce. Squeeze the juice of 1/2 lemon over the top and let it cook for 1 to 2 more minutes. The lemon wakes up the whole dish and keeps the butter from feeling too heavy. If you want a more citrusy finish, serve lemon slices on the side too.

8-Final Step: Garnish and serve right away Take the skillet off the heat and finish with fresh chopped parsley or cilantro. Add red pepper flakes if you want extra spice. Serve the garlic butter shrimp and broccoli right away while the shrimp is juicy and the broccoli still has a little bite. This dish works well on its own, but you can also serve it over rice, quinoa, noodles, or cauliflower rice. It is an easy weeknight dinner that feels complete without much effort.