1-First Step: Prep the shrimp and broccoli Start by rinsing the broccoli and cutting it into even florets so it cooks at the same speed. If you want to save a little time, you can blanch the broccoli in boiling water for 2 minutes, then move it to an ice bath. That gives you crisp-tender broccoli with a bright green color and helps the dish come together even faster. Pat the shrimp dry with paper towels, then season lightly with salt and fresh cracked pepper. Dry shrimp are important because they brown better in the pan. If the shrimp are wet, they can steam instead of sauté. For the best texture, use pre-deveined, shelled, cleaned shrimp, and if you can find wild-caught jumbo 16/20 size shrimp with tails on, they look great and cook up nicely.

2-Second Step: Cook the broccoli first Heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts, add the broccoli and sauté for 4 to 6 minutes until it turns crisp-tender. Stir it every so often so it cooks evenly and gets a little color without going soft. When the broccoli is ready, transfer it to a plate and set it aside. Cooking it first keeps it from getting mushy later when it goes back into the sauce. If your florets are larger, give them an extra minute or two. Smaller pieces will finish faster, so keep an eye on them.

3-Third Step: Start the garlic butter shrimp In the same pan, add the remaining 2 tablespoons butter. Then add the shrimp in a single layer. Let them cook for 1 to 2 minutes on one side before stirring. This helps the shrimp pick up a little color and keeps the texture tender. Now add the minced garlic, paprika, Italian seasoning, and onion powder. Stir everything together so the shrimp get coated in the seasonings. Flip the shrimp and cook for 1 more minute. You want the shrimp to turn pink and opaque, but not rubbery. Shrimp cook fast, so stay close to the stove during this step.

4-Fourth Step: Build the sauce Pour in the 1/4 cup vegetable stock and add 1 tablespoon Sriracha or any hot sauce you like. Stir the pan and let the sauce reduce for about 1 minute. This makes the flavor stronger and helps the butter, stock, and spices come together into a glossy coating. If you like a milder dish, start with less hot sauce and add more at the end. If you want more heat, a pinch of red crushed chili pepper works well too. The sauce should be smooth, lightly thickened, and full of garlic shrimp flavor.

5-Fifth Step: Bring the broccoli back Push the shrimp to one side of the skillet, then return the broccoli to the pan. Stir gently to coat the broccoli in the garlic butter sauce. Add the juice of 1/2 lemon if you want a little brightness. Let everything reheat for 1 to 2 minutes so the broccoli warms through and soaks up the sauce. This is the moment when the dish really comes together. The broccoli picks up all that buttery garlic flavor, and the shrimp stay juicy. If the pan seems a little dry, add a splash of extra vegetable stock or water to loosen it up.

6-Final Step: Garnish and serve Turn off the heat and finish with fresh chopped parsley or cilantro. Lemon slices look nice on top, and a little red crushed chili pepper gives the skillet a bold finish. Serve the garlic butter shrimp with broccoli right away while the shrimp are tender and the broccoli is still crisp.