1-First step: Prep the broccoli Place the 4 cups broccoli florets on the sheet pan. Drizzle them with 1 tablespoon olive oil, then sprinkle on half of the salt and pepper. Toss well so the broccoli is lightly coated on all sides. Spread the florets out in a single layer so they roast instead of steam.

2-Second step: Give the broccoli a head start Roast the broccoli for 10 minutes. This first bake helps the florets start browning and softening before the shrimp goes in. If you like your broccoli with more bite, keep the first roast closer to 8 minutes. If you prefer softer broccoli, let it go the full 10 minutes.

3-Third step: Mix the garlic butter While the broccoli roasts, combine 4 tablespoons melted butter, 1 tablespoon minced garlic, 1 teaspoon garlic powder, the remaining salt, and the remaining pepper in a small bowl. Stir well so the garlic flavor spreads evenly through the butter. This mixture is what gives garlic butter shrimp its rich, cozy taste.

4-Fourth step: Add the shrimp Pat the shrimp dry with paper towels. Dry shrimp cook better and brown more nicely in the oven. Push the broccoli to the sides of the pan and place the shrimp in a single layer in the center. Spoon the garlic butter mixture over the shrimp and drizzle any extra over the broccoli.

5-Fifth step: Finish roasting Return the pan to the oven and roast for 8 to 10 more minutes. The shrimp should turn pink, curl slightly, and look opaque when done. Large shrimp are best here because they hold up well and are less likely to overcook before the broccoli is ready.

6-Final step: Add parmesan and lemon Remove the pan from the oven and sprinkle 1/2 cup grated parmesan cheese over the hot shrimp and broccoli. Let it melt for a minute or two, then serve with lemon wedges on the side. A fresh squeeze of lemon gives the whole dish a brighter taste and balances the buttery sauce beautifully.