1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
2. Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes. Cook the shrimp for 2-3 minutes on each side until they turn pink and are just cooked through.
3. Remove the shrimp from the skillet and set aside. Add the broccoli florets to the same skillet, stirring to coat them in the garlicky oil. Cook for 4-5 minutes until the broccoli is crisp-tender.
4. Return the shrimp to the skillet, add the lemon juice, and toss everything together to combine. Allow it to cook for another minute to heat through.
5. Sprinkle fresh parsley over the top before serving, adding a bit of brightness and freshness to the dish.

This recipe reminds me of the first time I cooked for Marco. The simplicity of the dish allowed me to focus on enjoying the moment rather than stressing about the meal. It’s these little memories that enrich my love for cooking.