A quick and easy one-pan dish made with garlic butter shrimp and fresh broccoli, perfect for a low-carb, gluten-free dinner ready in 30 minutes.

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Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add broccoli, season with salt and pepper, and sauté for 4–6 minutes until just tender. Remove and set aside.
In the same skillet, add the remaining 2 tablespoons butter. Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque.
Add minced garlic, paprika, Italian seasoning, and onion powder. Stir and cook for another minute.
Pour in vegetable stock and Sriracha. Cook for 1–2 minutes until the sauce slightly reduces.
Return broccoli to the skillet and toss everything to coat in the garlic butter sauce.
Drizzle with lemon juice, garnish with red pepper flakes and parsley, and serve immediately.