1. Heat a large skillet over medium-high heat. Season the shrimp with a good pinch of salt, pepper, and the seasonings. Reserve some seasonings for later.

2. Once the skillet is hot, add 3 tablespoons of butter, then shrimp in a single layer, don’t overcrowd the pan. You may need to cook the shrimp in batches.

3. Sear shrimp for about one minute on each side (for jumbo shrimp), or until the internal temperature reaches at least 120°F. Once all shrimp are cooked, remove and set aside on a plate. Don’t clean the pan.

4. In the same pan, add the remaining butter with the shallots and a pinch of salt. Cook until softened, about 3-5 minutes, then add in the garlic. Cook until garlic is fragrant, about 30 seconds. Pour in the broth or wine, along with the lemon juice. Bring to a boil, then reduce to a simmer to reduce the alcohol and cook for 2-3 minutes.

5. Add in the broccoli along with salt, and remaining dry seasonings. Toss to coat with the buttery garlic shallot and lemon sauce, and cover to steam over medium heat for about 5 minutes, until the broccoli has softened.

6. Add the shrimp back to the skillet, toss again, and cook for an additional 2-3 minutes to warm the shrimp back up.

7. That’s it! Simply adjust seasonings to taste, then garnish with optional parmesan cheese, parsley, and lemon wedges. Dig in!

8. Store in an airtight container in the fridge for up to 4 days.