Cook the Pasta and Broccoli:
Bring a large pot of salted water to a boil. Add the fettuccine (or pasta of choice) and cook according to the package instructions. In the last 3-4 minutes of cooking, add the broccoli florets to the boiling water. Once the pasta is al dente and the broccoli is tender, drain and set aside. Reserve about ½ cup of pasta water for the sauce if needed.

Cook the Shrimp:
While the pasta and broccoli cook, heat the olive oil in a large skillet over medium-high heat.
Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and bring to a simmer. Stir occasionally and let it simmer for 2-3 minutes.
Gradually whisk in the Parmesan cheese until the sauce becomes smooth and creamy. Season with salt, black pepper, red pepper flakes (if using), and Italian seasoning. Let the sauce simmer for another 2-3 minutes until it thickens.

Combine the Pasta, Broccoli, Shrimp, and Sauce:
Add the drained pasta and broccoli to the skillet with the Alfredo sauce. Toss everything together until the pasta and broccoli are evenly coated in the sauce. If the sauce is too thick, add a little reserved pasta water to loosen it.
Gently fold in the cooked shrimp and let everything heat through for another 1-2 minutes.

Serve & Enjoy:
Garnish with freshly chopped parsley and serve immediately. Enjoy the creamy, comforting goodness of this Broccoli Shrimp Alfredo!