Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.

Add trimmed broccoli florets, tossing often, and cook until bright green and slightly charred, about 5 to 7 minutes.

Transfer broccoli to a warmed plate, leaving any browned bits in the skillet.

Return skillet to medium-low heat, add unsalted butter, melting until foamy and beginning to brown lightly.

Stir in minced garlic cloves, cooking until fragrant and just turning golden.

Add shrimp in a single layer, seasoning with salt and pepper; cook until opaque pink, flipping once about 2 minutes per side.

Pour fresh lemon juice and sprinkle lemon zest over the shrimp, tossing gently to combine, then simmer for an additional minute.

Return broccoli to the skillet, tossing everything together until heated through; garnish with chopped parsley if desired before serving.