Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the broccoli, season to taste, and sauté for 4-6 minutes until crisp-tender.
Remove the broccoli from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter and add the shrimp, seasoning with salt and pepper.
Sauté for 1-2 minutes on one side.
Add minced garlic, paprika, Italian seasoning, and onion powder to the shrimp, stirring to combine.
Flip the shrimp to cook on the other side for 1 minute, then pour in 1/4 cup vegetable stock and Sriracha, letting the sauce reduce for 1 minute.
Be careful not to overcook the shrimp.
Move the shrimp to the side and return the broccoli to the pan, stirring to coat it in the sauce.
Squeeze the juice of half a lemon over the shrimp and broccoli, then heat for 1-2 minutes.
Remove from heat, garnish with parsley, lemon slices, and red crushed chili pepper if desired.