• Before starting, bring a large pot of salted water to a boil (use same for 4 servings). 
• Wash and dry all produce.
• To the boiling water, add spaghetti. Cook for 10 min. 
• Meanwhile, trim ends off broccolini, then cut into 1/2-inch pieces. When spaghetti has only 3 minutes left to cook, add broccolini to pot with spaghetti. Cook for 3 min, until broccolini is tender-crisp and spaghetti is tender but still firm to the bite. 
• Reserve 1/4 cup (1/2 cup) pasta water. Strain spaghetti and broccolini, then return to the pot, off heat.

• Meanwhile, peel, then mince or grate garlic.
• Peel, then cut shallot into 1/4-inch pieces.
• Zest half a lemon, then cut into wedges. 
• Using a strainer, drain and rinse beans.

• Heat a large non-stick pan over medium. 
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
• Add shallots and garlic. Cook 1-2 min, until fragrant. Season with salt and pepper.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

• Add reserved pasta liquid and cream cheese to the pan. Cook for 2-3 min, stirring occasionlly, until slightly thickened and cream cheese is melted. 
• Add cream, chickpeas and shrimp. Cook for 4-5 min, until slightly thickened and shrimp are cooked through**. Season with salt and pepper. 

• Pour sauce over spaghetti and broccolini in the pot and add lemon zest.
• Season with salt and pepper to taste, then toss to combine. 

• Divide pasta between plates. 
• Sprikle over Parmesan and as many chili flakes as desired.
• Squeeze over a lemon wedge, if desired. 

If you opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. 

To the pan with the pasta water and cream cheese, add cream, chickpeas and shrimp. Cook for 4-5 min, until slightly thickened and shrimp are cooked through**. Season with salt and pepper.