Preheat the oven to 425°F (220°C) and prepare a baking sheet.

Toss the broccoli florets with olive oil, salt, and pepper. Spread them on the baking sheet.

Start boiling a large pot of salted water for the pasta.

While the broccoli roasts, cook the fettuccine according to the package instructions until al dente, then drain.

In a large skillet, melt the butter over medium heat and add the minced garlic, cooking until fragrant (about 1-2 minutes).

Add the shrimp to the skillet, cooking until they're pink and opaque (about 3-4 minutes).

Pour in the heavy cream and bring to a simmer while stirring. Gradually add the Parmesan cheese.

Season the sauce with salt and black pepper. Fold in the cooked fettuccine, ensuring it’s well-coated in the sauce.

Remove the roasted broccoli from the oven and serve alongside or on top of the pasta.