Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of your choice of dried pasta and cook according to package instructions until al dente, about 8-10 minutes. Three minutes before the pasta is done, gently add 4 cups of broccoli florets to the boiling water. Once finished, drain both the pasta and broccoli, and set them aside in a colander.

In a large skillet, heat a drizzle of neutral oil over medium-low heat. Season ½ to 1 pound of large shrimp with ½ teaspoon of dried Italian herb seasoning, salt, and freshly ground black pepper. Add the shrimp to the hot skillet and sauté for 2-3 minutes on each side, or until they turn opaque and slightly browned. Squeeze juice from half a lemon over the shrimp and set them aside in a bowl.

Wipe the skillet clean and melt 3 tablespoons of unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute, stirring continuously until fragrant. Sprinkle in 3 tablespoons of all-purpose flour, whisking for about 1 minute to eliminate any lumps. Gradually whisk in 2 cups of half and half, cooking for 2-3 minutes until the mixture thickens and bubbles gently.

Once the sauce has thickened, remove the skillet from heat and stir in ½ cup of freshly grated Parmesan cheese until melted and combined. Season with additional salt, pepper, and a pinch of red chili flakes for warmth.

Now, return the skillet to medium-low heat and gently toss in the drained pasta and broccoli. Add a splash of reserved pasta water if needed to loosen the sauce. Carefully fold in the sautéed shrimp, ensuring everything is coated with the creamy sauce. Heat until warmed through, about 2-3 minutes, then remove from the heat.

Plate the Creamy Shrimp and Broccoli Pasta while it’s hot and creamy. For that extra touch, sprinkle additional freshly grated Parmesan on top and garnish with a sprinkle of black pepper. Serve immediately for a delicious and satisfying meal that’s perfect for a cozy weeknight dinner.