Pre-heat oven to 400°F. Prepare a large rimmed baking pan and set aside.

Whisk together the olive oil, two tablespoons lemon juice, honey, garlic powder, and crushed red pepper flakes in a medium bowl. Stir in salt and black pepper, to taste the set aside.

Combine broccoli and red onion in a large bowl and pour two-thirds of the lemony olive oil mixture on top. Toss until vegetables are evenly coated before spreading into a single layer on your prepared baking pan. Do not overcrowd.

Place your baking pan in the pre-heated oven and roast for 20 minutes, or until vegetables are crisp tender and starting to brown on the edges.

While the vegetables are roasting, prepare the pasta according to package directions in generously salted water. When pasta is finished cooking, reserve one-half cup of the cooking liquid and set aside. Drain and rinse the pasta, then return to the pot. Cover to keep warm and set aside.

Just before the vegetables are removed from the oven, toss the shrimp with the remaining olive oil mixture in the same mixing bowl used earlier. Season with additional salt and black pepper, if desired, and set aside.

After 20 minutes, remove the baking pan from the oven and turn the vegetables over. Add the seasoned shrimp to the baking pan and carefully spread the shrimp and vegetables into a single layer without overcrowding.

Return to oven and roast for another 3-4 minutes, or until the shrimp is cooked through and opaque. Do not overcook.

Remove from oven and pour the roasted shrimp and vegetables into the pot with the cooked pasta. Add the remaining lemon juice, lemon zest, half the Parmesan cheese, fresh parsley, and the reserved cooking liquid. Toss to combine.