Prep your oven and pan: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.

Blanch the broccoli: Bring a pot of salted water to a boil. Cook broccoli florets for 2 minutes, then drain and rinse under cold water. Pat dry so the casserole doesn’t get watery.

Season the shrimp: Pat shrimp dry. Toss with a pinch of salt, pepper, and half the paprika. Dry shrimp sear better and keep a firm bite.

Sauté the shrimp: In a large skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just pink. Remove to a plate. Do not overcook—they’ll bake again.

Build the sauce base: Lower heat to medium. Add remaining butter to the skillet with minced garlic. Cook 30 seconds until fragrant, not browned.

Add the cream and cream cheese: Pour in heavy cream and whisk in cream cheese until smooth and slightly thickened, 2–3 minutes.

Season and melt the cheeses: Stir in onion powder, remaining paprika, crushed red pepper, lemon zest, half the cheddar, and the Parmesan. Simmer gently, stirring, until melted and creamy. Taste and adjust salt and pepper.

Assemble the casserole: Spread broccoli in the prepared dish. Nestle shrimp evenly over the top. Pour the cheese sauce all over, letting it settle into the gaps.

Top and bake: Sprinkle remaining cheddar on top. Bake 12–15 minutes until bubbling at the edges and lightly golden.

Rest and garnish: Let it stand 5 minutes to set. Finish with chopped parsley or chives for freshness. Serve warm.