If using fresh broccoli, wash and cut it into bite-sized florets. If frozen, ensure it's thawed and well-drained.

In a large pot, bring salted water to a boil. Add the shell pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving a cup of pasta water for later.

In a large skillet over medium heat, add the extra virgin olive oil. Once hot, toss in the minced garlic and sauté for about a minute until fragrant, watching for a light golden color.

Incorporate the broccoli into the skillet with the garlic. Add crushed red pepper, salt, and black pepper to taste. Sauté for about 5 minutes until the broccoli is vibrant and tender yet still has some crunch.

Add the cooked shell pasta to the skillet and gently mix to combine with the broccoli and garlic. Pour in a splash of the reserved pasta water to create a silky sauce that clings to the pasta.

Remove the skillet from the heat and mix in the grated Parmesan cheese, allowing it to melt into the pasta.

Taste and adjust seasoning if needed. Serve immediately, topped with an extra sprinkle of Parmesan and a drizzle of olive oil.