Cook the pasta in lots of salted boiling water; the last 5 minutes of cooking, drop the broccoli florets in the pasta water; drain pasta and broccoli when al dente and pour a few tablespoons of olive oil and toss to keep the pasta from sticking.
Peel the shrimp and sprinkle with cumin and paprika. Heat a few tablespoons of olive oil and fry the shrimp till pink. Add the mashed garlic and half the lemon juice and toss to coat the shrimp. Transfer the shrimp to the pasta bowl and toss with the pasta and broccoli and chopped herbs. Taste and adjust seasoning.
Mash the avocados and add the remaining lemon juice, garlic and yogurt or labneh; serve with the pasta.