Bring a pot of water to boil and blanch broccoli florets for 2 minutes, then drain and set aside.
In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.
Add garlic and cook until fragrant, about 30 seconds.
Add shrimp, season with salt, pepper, and red pepper flakes, and cook until pink, about 2-3 minutes per side.
Stir in the remaining butter and add the broccoli back to the pan.
Squeeze lemon juice over the dish, toss everything together, and garnish with parsley before serving.