Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch (23x33 cm) baking dish with cooking spray or butter.

Cook the fettuccine according to package directions until al dente. Reserve about 240ml (1 cup) of the pasta cooking water before draining. Drain the pasta and set aside.

If using fresh broccoli, blanch it. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green and slightly tender. Immediately drain and plunge into ice water to stop the cooking. Drain well. If using frozen broccoli, thaw according to package directions and drain any excess water.

Prepare the shrimp. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tbsp (15ml) olive oil, 1/2 tsp (3g) salt, and 1/4 tsp (0.75g) black pepper. Set aside.

Make the Alfredo sauce. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. This infuses the butter with garlic flavor.

Pour in the heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Do not boil vigorously.

Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until smooth and melted. Continue to stir until the sauce is creamy and well combined. Season with the remaining 1 tsp (6g) salt, 3/4 tsp (2.25g) black pepper, and the nutmeg. Taste and adjust seasoning as needed.

Add the cooked fettuccine, blanched broccoli florets, and the seasoned shrimp to the saucepan with the Alfredo sauce. Gently toss everything together to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water, 1-2 tablespoons at a time, until you reach your desired consistency. The residual heat will continue to cook the shrimp.

Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the breadcrumbs over the top. For an extra cheesy topping, you can also sprinkle some additional grated Parmesan cheese over the breadcrumbs.

Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is golden brown and crisp. Keep an eye on it to prevent burning.

Remove the bake from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly. Garnish with fresh chopped parsley, if desired.