Preheat the oven to 400 degrees. Lay the Brussels sprouts out on a rimmed baking sheet and drizzle with olive oil. Season with 1/2 teaspoon of the garlic powder, salt, and pepper and toss to coat. Roast for 25 minutes, tossing every 5-10 minutes to avoid burning.

Meanwhile, toss the shrimp in a large bowl with a large drizzle of olive oil and season with salt and pepper and the remaining garlic powder. Set aside.

Bring a pot filled halfway with salted water to a boil. Once boiling, add in pasta and cook according to package directions until al dente. Drain and rinse in a colander. Add the pesto sauce into the pot used to cook the pasta and add in the pasta and cooked Brussels sprouts. Stir to combine. Cover the pot to keep warm.

Heat a large skillet over medium high heat. Once skillet is heated, add the shrimp and cook for 3 minutes, flip, and cook another 3-5 minutes or until opaque. Using kitchen shears or a sharp knife, cut the shrimp up into bite-size pieces.

Divide the pasta into bowls and top with shrimp. If desired, sprinkle with red pepper flakes.