Bring a large pot of water to a boil. Add broccoli florets and boil for about 2 minutes. Transfer broccoli to a bowl using a slotted spoon. (You can also steam broccoli in the microwave by adding florets to a microwave-safe bowl, adding about ¼ cup of water, covering with a microwave-safe plate and cooking on high for 2½ to 4 minutes or until broccoli is tender.) Drop pasta into boiling water and cook until al dente, according to package directions. Drain pasta, reserving about 1 cup of the water (you may need this later for the sauce).

While pasta is cooking, heat olive oil in a large, deep sauté pan over medium-high heat. Add garlic and red pepper flakes and sauté until garlic just starts to turn golden, about 1 minute. Add shrimp and cook until pink and opaque, 2 to 3 minutes. Add tomatoes and broccoli and cook another 1 to 2 minutes to heat everything through. Season with kosher salt and pepper to taste. Remove pan from heat and stir in lemon juice and parsley or other preferred herbs. Add pasta to pan and toss with tongs.