1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

2. In a large skillet over medium-high heat, heat olive oil. Season the shrimp with salt, pepper, and red pepper flakes. Sauté for 2–3 minutes per side until pink and slightly crispy. Remove and set aside.

3. In the same skillet, add a splash of water and broccoli florets. Cover and steam for 3–4 minutes until just tender. Remove and set aside.

4. Reduce heat to medium. Add butter and minced garlic to the pan. Sauté until fragrant, then pour in the heavy cream. Let it simmer for 2 minutes.

5. Stir in the Parmesan cheese, whisking until the sauce is creamy and smooth.

6. Return shrimp and broccoli to the pan, then add the fettuccine. Toss everything together, adding reserved pasta water a bit at a time if the sauce is too thick.

7. Serve hot with additional Parmesan and red pepper flakes if desired.