Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of dried pasta, stirring occasionally to prevent sticking; cook according to package instructions. When there are just 3 minutes left, add 4 cups of broccoli florets to the pasta pot to blanch. Once everything is tender yet crisp, drain thoroughly and set aside, retaining a cup of the starchy pasta water for later.

In a large skillet over medium heat, drizzle a bit of neutral oil and let it heat up. Season ½ to 1 pound of large shrimp with salt, freshly ground black pepper, and ½ teaspoon of dried Italian herb seasoning. Add the shrimp to the skillet and sauté for 2-3 minutes until they are opaque and lightly browned. Squeeze the juice of half a lemon over the cooked shrimp, then turn off the heat and set them aside.

Using the same skillet, add 3 tablespoons of unsalted butter over medium-low heat until melted. Stir in 2 cloves of minced garlic and sauté for about 1 minute or until fragrant, being cautious not to burn the garlic. Gradually whisk in 3 tablespoons of all-purpose flour, cooking for another minute until the mixture is golden, then slowly pour in 2 cups of half and half, whisking until slightly thickened, about 5 minutes.

Once the sauce has thickened, mix in ½ cup of freshly grated Parmesan cheese and a pinch of red chili flakes for some heat. Stir until the cheese is melted and the sauce is creamy. Add the cooked pasta and broccoli to the skillet, tossing to coat everything well. If the sauce appears too thick, incorporate some reserved pasta water to reach your desired consistency before folding in the sautéed shrimp, heating everything through for another minute. Serve immediately, garnished with additional Parmesan.