Pat the shrimp completely dry with paper towels. Season the shrimp all over with kosher salt and pepper. Begin heating the Simply Nature Organic 90 Second Quinoa and Brown Rice pouch according to the package directions so it will be ready when the dish is done.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and let it shimmer. Add the broccoli florets, season with a little kosher salt and pepper, and cook, stirring often, until the florets are toasted in spots and just tender, about 5 minutes. Transfer the broccoli to a plate and set aside.

Keep the skillet over medium heat and add 2 tablespoons of the unsalted butter. When the butter has melted and is foaming, add the seasoned shrimp in a single layer. Cook the shrimp until opaque and cooked through, about 1 to 2 minutes per side.

During the last 30 seconds of cooking the shrimp, stir in the 4 minced garlic cloves and cook until fragrant, about 30 seconds, taking care not to let the garlic burn.

Add the remaining 2 tablespoons unsalted butter to the pan, then add the lemon slices and the freshly juiced lemon. Let the mixture bubble and the butter and lemon juices meld for about 1 to 2 minutes. Sprinkle in the pinch of crushed red pepper flakes and stir to combine.

Return the cooked broccoli to the skillet and toss everything together until the broccoli is heated through and coated with the lemon-butter sauce, about 1 minute. Taste and add more salt and pepper if desired.

Serve the lemon butter shrimp and broccoli immediately with the heated Simply Nature Organic 90 Second Quinoa and Brown Rice pouch on the side.