1. Bring a large pot of salted water to a boil and cook fettuccine until just shy of al dente. Reserve 1/2 cup of pasta water, then add broccoli in the last 2–3 minutes of cooking. Drain and set aside.

2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant and lightly golden, about 1 minute.

3. Add shrimp in a single layer and cook for 1–2 minutes per side until just opaque and lightly browned. Remove from pan and set aside.

4. Reduce heat to low and pour in the heavy cream. Simmer gently for 5–6 minutes, stirring often, until slightly reduced.

5. Gradually add Parmesan, stirring constantly, allowing it to melt smoothly into the sauce.

6. Return the pasta and broccoli to the skillet. Add shrimp back in and toss gently to combine, adding a splash of reserved pasta water to loosen if needed.

7. Season with salt, black pepper, and red pepper flakes if using. Stir over low heat until everything is well coated and warmed through.

8. Serve immediately in warm bowls with extra Parmesan and freshly ground pepper.