Bring a large pot of salted water to a boil. Cook the broccoli rabe in water until tender (about 5 minutes). Remove from the water, saving the water. Run the broccoli rabe under cold water to stop the cooking.
Bring the water back to the boil. Cook the campanelle according to package directions. Drain and reserve.
While the pasta is cooking, prepare the tomatoes. Heat a sauté pan over medium-high heat. Add 2 tsp. of the extra virgin olive oil and the cherry tomatoes. Season with a little salt. Let tomatoes sit in the hot pan until they start blacken in spots (about 2 minutes). Shake the pan to turn the tomatoes, continue to blacken and blister the cherry tomatoes (about 2 more minutes). Tomatoes will soften but still hold their shape. Remove from pan.
With pan over medium heat, add the remaining olive oil and the shrimp. Stir shrimp and season with salt and pepper. Add the garlic and pepper flakes to the pan and continue to cook until aromatic (about 30 seconds). Add the broccoli rabe, campanelle and cherry tomatoes. Toss ingredients to heat through. Taste and adjust seasoning.