Bring a large pot of water to a boil, add some salt. Cook the pasta until al dente according to the package instructions. Drain and set aside.

Season the shrimp with the lemon pepper and a pinch of salt. While the pasta is cooking, heat a skillet over medium heat and add 1 tbsp of the butter until it’s melted. Add the shrimp and cook for 2 minutes per side and remove from the pan. Cover with foil or a cover to keep warm.

Wipe out the skillet and add ½ cup of water over medium high heat with the broccoli and bring to a simmer. Cover and let cook for 4 minutes. Drain the water and remove the broccoli. Cover with foil or a cover to keep warm. Wipe out the skillet.

In the same skillet over medium heat add 2 tbsp of the butter, once melted add the garlic and cook for 30 seconds, stirring constantly.

Add in the heavy cream and some red pepper flakes. Whisk together and let simmer for 5 minutes and stir occasionally. Add the remaining butter, some pepper and the parmesan cheese, stirring or whisking together. If it seems like it’s starting to clump, then the heat is way too high, every stove is different so adjust accordingly. Let this cook, stirring occasionally until the sauce reduces to half, about 5 minutes.

Add the shrimp, pasta and broccoli into the sauce and stir until well combined.

Let cool a bit, eat and enjoy!