Infuse the Oil : Place your Dutch oven over medium heat and add the olive oil. Once it shimmers, add the sliced garlic and red pepper flakes. Sauté for about 45 seconds, stirring constantly, just until the garlic is fragrant and turns a pale golden color. Do not let it brown.
Sear the Shrimp : Increase the heat slightly to medium-high. Add the prepared shrimp to the pot in a single layer. Sear for 60-90 seconds per side, just until they begin to turn pink. The shrimp will not be fully cooked at this stage.
Deglaze and Steam : Push the shrimp to the sides of the pot. Pour the white wine (or broth) into the center to deglaze, scraping up any flavorful bits from the bottom with your spatula. Add the broccoli florets and diced yellow bell pepper to the pot.
Cook the Vegetables : Sprinkle the vegetables with half of the salt and black pepper. Stir everything gently to combine, then cover the pot. Reduce the heat to medium and allow the vegetables to steam for 4-6 minutes, or until the broccoli is crisp-tender.
Final Toss : Uncover the pot. Add the fresh lemon juice and the remaining salt and pepper. Gently toss all the ingredients—shrimp, broccoli, and peppers—together for 2-3 minutes, until the shrimp are opaque, curled, and fully cooked through.
Garnish and Serve : Remove the pot from the heat. Stir in the chopped fresh parsley. Serve immediately, either on its own or over quinoa or zucchini noodles.
