Bring a large pot of lightly salted water to a boil. Add pasta and cook for 9 minutes. Add broccoli florets and cook for 1 more minute; drain, cover, and set aside.

Meanwhile, heat olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes.

Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

Stir in the shrimp, and cook until firm and pink (about 5 minutes).

Pour in sauce, Romano cheese, and milk; bring to a simmer stirring constantly until thickened, about 10 minutes.

Season with cayenne and pepper. Stir drained pasta into the sauce, and serve.