To Make The Pasta:

1. Cook the pasta in a large pot of generously-salted boiling water al dente according to package instructions.
2. Meanwhile, season the shrimp on both sides with a few generous pinches of salt and pepper. Heat olive oil in a large saute pan over medium heat. Add shrimp and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.
3. When the pasta is al dente, reserve 1/2 cup of the pasta water and then drain the pasta. Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pesto. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with optional toppings if desired.

To Make The Pesto:

1. Fill a separate large saucepan or stockpot with water, and bring to a boil over high heat. Add the broccoli and cook for 2-3 minutes, until the broccoli is bright green and tender. Remove the broccoli with a slotted spoon and transfer to the bowl of the food processor fitted with the blade attachment..
2. Add the garlic, Parmesan, pine nuts, lemon juice and salt to the food processor, and process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, you can add in a bit of pasta water to thin it out once the pesto is tossed with the pasta.