• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. • Cut broccoli florets into 1-inch pieces if necessary. Zest and quarter lemon. Peel and grate or mince garlic.

• Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and crispy, 12-15 minutes.

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

• While pasta cooks, place 3 TBSP butter (6 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, about 10 seconds. Add lemon zest, half the Parmesan (save the rest for serving), a pinch of garlic, and a small pinch of chili flakes if desired. Mash to combine. Season with salt and pepper.

• Rinse shrimp* under cold water, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt, and pepper. • Heat a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2-4 minutes.

• To pan with shrimp, add stock concentrate, drained spaghetti, roasted broccoli, garlic butter, and ¼ cup reserved pasta cooking water (1/3 cup for 4 servings). Toss until everything is combined and coated in a buttery sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper. • Divide pasta between bowls and top with remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges.