Start by bringing a large pot of salted water to a boil. Once boiling, add the broccoli florets and cook for about 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Allow the oil to heat for a minute, then add the cooked broccoli. Season with salt and pepper. Sauté for another minute to combine the flavors.
Push the broccoli to one side of the skillet, add the remaining 2 tablespoons of olive oil to the empty side, and then add the raw shrimp. Season the shrimp with a bit more salt and pepper. Cook for about 2-3 minutes, flipping them halfway through, until they turn pink and opaque.
In a small bowl, whisk together the melted butter and freshly squeezed lemon juice. Pour this mixture over the shrimp and broccoli in the skillet. Toss everything together gently to ensure the shrimp and broccoli are well-coated in the buttery lemon sauce.
Taste and adjust seasoning if necessary, then serve the 10-Minute Lemon Butter Shrimp and Broccoli hot, garnished with fresh herbs if desired.
