1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. In the last 3 minutes, add the broccoli florets. Drain everything and reserve ⅓ cup of pasta water.

2. In a large skillet, heat olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.

3. In the same skillet, melt butter and add minced garlic. Sauté for 1 minute until fragrant.

4. Pour in the heavy cream and simmer for 3–4 minutes until slightly thickened.

5. Reduce heat and stir in Parmesan cheese until smooth. Season with salt and pepper.

6. Add the drained pasta and broccoli to the skillet, tossing gently to coat in the sauce. Use pasta water as needed to loosen the sauce.

7. Return the shrimp to the skillet and stir just until heated through. Serve hot, garnished with extra Parmesan or black pepper if desired.