Begin by bringing a large pot of salted water to a boil. Add 8 ounces of dried pasta and cook according to package directions until al dente, about 8-10 minutes. In the last 3 minutes of cooking, toss in 4 cups of broccoli florets. Drain the pasta and broccoli, reserving 1 cup of pasta water.

While the pasta and broccoli are cooking, prepare the shrimp. In a bowl, toss ½ to 1 pound of large shrimp with dried Italian herb seasoning, salt, and ground black pepper. In a large skillet over medium heat, drizzle neutral oil and sauté the shrimp for 2-3 minutes per side until opaque and slightly browned. Squeeze lemon juice over the cooked shrimp and set aside.

In the same skillet used for the shrimp, melt 3 tablespoons of unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant. Gradually stir in 3 tablespoons of all-purpose flour, cooking for 2 minutes until smooth. Slowly whisk in 2 cups of half and half, stirring continuously for 2-3 minutes until slightly thickened.

Once the sauce has thickened, mix in ½ cup of freshly grated Parmesan cheese and a pinch of red chili flakes, adjusting seasoning with salt and pepper. Gently fold in the drained pasta and broccoli, using reserved pasta water as needed to achieve a desired consistency. Add the sautéed shrimp and heat everything through for about 2 minutes.

Serve the Creamy Shrimp and Broccoli Pasta immediately, generously topped with extra Parmesan cheese if desired.