Garlic Butter Shrimp and Broccoli

What you need

• 1 pound large shrimp, peeled and deveined
• 4 cups broccoli florets
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Lemon wedges for serving

The easy way

1. Heat olive oil and half the butter in a large skillet over medium-high heat; add broccoli florets and 2 tablespoons of water, cover, and steam for 3 minutes.
2. Remove lid, add shrimp, garlic, and red pepper flakes; cook for 2-3 minutes until shrimp turn pink and opaque.
3. Stir in remaining butter, season with salt and pepper, and toss to coat evenly.
4. Serve immediately with lemon wedges; store leftovers in the refrigerator for up to 2 days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.