Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet; sauté for 30 seconds until fragrant.
Add the shrimp and season with salt and black pepper. Cook for about 2-3 minutes on each side until they are pink and opaque.
Stir in the broccoli florets and cook for an additional 3-4 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp.
Drizzle with lemon juice and toss everything to combine. Remove from heat.
Garnish with fresh parsley and serve immediately.