Cooking this dish is as straightforward as it gets, allowing you to focus on enjoying the process rather than getting bogged down by complicated steps.

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Add the broccoli florets during the last 2 minutes of cooking. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 4 minutes. Remove and set aside.
3. In the same skillet, add the butter and minced garlic. Sauté until fragrant, about 1 minute.
4. Pour in the heavy cream, stirring to combine. Allow the mixture to simmer for 2-3 minutes.
5. Add the grated Parmesan cheese, stirring until the sauce is smooth and creamy. If you like a little heat, sprinkle in the red pepper flakes.
6. Return the shrimp to the skillet, along with the pasta and broccoli. Toss everything together until well coated in the sauce.
7. Cook for an additional 2 minutes, allowing the flavors to meld. Serve hot, with extra Parmesan on the side for those who can’t get enough.