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Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. 3 minutes prior to the pasta being done, add the broccoli into the pot with the pasta and blanch until bright green and fork-tender. Reserve 1 cup of pasta water and set to the side. Drain both the pasta and broccoli and set to the side.
Meanwhile, combine the shrimp and dried Italian herb seasoning in a medium bowl and season lightly with salt and pepper.
Heat oil in a large skillet over medium-low heat. Add in the shrimp and sauté until opaque in color and slightly browned, about 2 to 3 minutes on both sides. Squeeze with lemon juice on top. Transfer to a plate, cover and set to the side.
Carefully wipe the same skillet clean and place over low heat. Add in the butter. Once melted, add in the garlic and sauté until fragrant, about 1 minute. Stir in the flour and sauté for a few more minutes. Slowly pour in the half and half and stir until the sauce begins to thicken slightly, about 2 to 3 minutes.
Add in the freshly grated Parmesan and a pinch of red chili flakes and stir until the cheese is melted. Taste and season with salt and pepper, to taste.
Stir in the cooked pasta and 1 cup of pasta water. Lightly fold in shrimp and broccoli.
Serve immediately and sprinkle with some more Parmesan on top, if desired.