1-First Step: Get the oven and pan ready Start by preheating your oven to 425°F. This hot temperature helps the broccoli roast fast and gives the shrimp a quick cook without turning rubbery. Use a large rimmed sheet pan so the ingredients can spread out in a single layer. That spacing matters because crowded food tends to steam instead of roast. If you want easy cleanup, line the pan with parchment paper. That is not required, but it helps if you are making dinner after a long day and do not want to scrub stuck-on cheese later.

2-Second Step: Roast the broccoli first Spread the 4 cups broccoli florets over half of the sheet pan. Drizzle them with 1 tablespoon olive oil, then toss them around so every piece gets coated. Arrange the broccoli in a single layer so the edges can brown. Next, season the broccoli with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon garlic powder. Sprinkle the 1/2 cup grated parmesan cheese over the top. The parmesan helps build a savory crust while the broccoli roasts. Bake the broccoli for 10 minutes. This first bake gives the vegetables a head start, since they need a little more time than the shrimp.

3-Third Step: Mix the shrimp with garlic butter While the broccoli roasts, place the 1 pound large shrimp, peeled and deveined, in a bowl. Add 4 tablespoons melted butter and 1 tablespoon minced garlic. Toss until the shrimp are evenly coated. This step is where the shrimp scampi flavor starts to come together. If your shrimp are very wet, pat them dry first. That small step helps them roast better and keeps the butter from sliding off. You can leave the tails on or off, depending on how you like to serve the dish. Tails on can look nice for presentation, while tails off makes eating easier.

4-Fourth Step: Add the shrimp to the pan After the broccoli has baked for 10 minutes, take the pan out of the oven. Move the broccoli gently if needed so there is room on the empty half of the pan. Place the shrimp in a single layer on the open side. Try not to pile them up, because shrimp cook best when they have space around them. Return the pan to the oven and bake for 5 to 6 minutes. The shrimp are done when they turn pink and opaque. If you leave them in too long, they can become tough, so keep an eye on them near the end of the cook time.

5-Fifth Step: Finish with lemon and serve Take the sheet pan out of the oven and squeeze fresh lemon wedges over the shrimp and broccoli. The lemon adds brightness and cuts through the butter and parmesan in a really nice way. If you want, top everything with chopped parsley for a fresh look and extra flavor. Serve the dish right away while it is hot. This meal tastes great on its own, but it also works with rice, quinoa, or noodles if you want something heartier. For a pasta night variation, you may also like the creamy chicken and broccoli pasta recipe on the blog.