Preheat the oven to 425°F. Place the broccolini and shallots onto a sheet pan. Drizzle generously with olive oil. Toss to coat. Spread the broccolini and shallots into an even layer. Season with a pinch of salt. Roast for 12-15 minutes, or until browned and tender.
Meanwhile, combine the calabrian chile peppers, honey garlic, lemon zest, and lemon juice in a mixing bowl. Whisk to combine. Slowly pour in the ¼ cup of olive oil, whisking continuously until emulsified. Season with salt to taste.
Serve the broccolini with spoonfuls of the vinaigrette and a fresh grating of parmesan over top.