Thaw shrimp completely. Pat dry. You can keep the tail shells on or remove them.

Preheat oven to 425 degrees F. Break the broccoli down into small florets.

Make two sheets of 14x12 inch heavy-duty aluminum foil (one sheet per two servings).

Combine the italian seasoning, onion powder, salt, pepper, and paprika in a ramekin.

Divide the shrimp onto the aluminum foil near the center, then place broccoli florets to one side of the shrimp. Sprinkle on the spice mix, 1/2 tbsp lemon juice (each), red pepper flakes, salt, and pepper. Divide the butter evenly between pouches and their contents. Add 1 tbsp of broth to each packet and seal the pouches.

Bake on a baking sheet, seal side up, for about 15 minutes or until the shrimp is cooked. Garnish if desired with fresh parsley.

If the broccoli isn't done after 15 minutes, consider pre-steaming the broccoli for a few minutes before adding to the foil pouch and proceeding with recipe.