Prep the shrimp: Pat shrimp dry with paper towels. Toss with a pinch of salt, pepper, and the paprika. Dry shrimp sear better and stay juicy.

Blanch or quick-steam the broccoli (optional but helpful): Microwave the florets with a splash of water for 1–2 minutes, or briefly steam until just bright green. This jump-starts cooking so everything finishes at the same time.

Heat the pan: Set a large skillet or sauté pan over medium-high heat. Add olive oil and 1 tablespoon butter until the butter foams.

Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly curled. Remove to a plate; do not overcook.

Sauté the aromatics: Lower heat to medium. Add remaining 1 tablespoon butter and the garlic. Cook 30–45 seconds until fragrant, not browned. Add red pepper flakes if using.

Build the sauce: Pour in the broth and lemon zest. Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly and concentrate flavor.

Cook the broccoli: Add broccoli to the pan and toss with the garlicky sauce. Cover for 2–3 minutes until crisp-tender. Season with salt and pepper.

Finish with shrimp: Return shrimp and any juices to the pan. Add lemon juice. Toss gently over low heat for 30–60 seconds until warmed through and coated.

Taste and adjust: Add more salt, pepper, or lemon to balance. For extra richness, stir in a knob of butter or sprinkle Parmesan.

Serve: Top with parsley and serve straight from the pan. Add lemon wedges on the side.