Cook the pasta in salted boiling water until al dente. Drain in a colander and run under cold water to stop the cooking process. Toss with oil to prevent sticking. Set aside and let cool.
In a large sauté pan heat enough oil to cover the bottom of the pan and sauté garlic for about 30 seconds or until it just begins to brown.
Add the anchovy fillets and break them up with a wooden spoon as they begin to liquify.
Add the broccoli rabe and the salt and sauté for about 3-5 minutes (I personally like to cook them until they're wilted because I like them to have some bite in my pasta salad. Cutting them small will also help them cook faster!)
Turn off the heat and set aside allowing them to cool.
In a large bowl, toss the pasta, broccoli rabe and cherry tomatoes together with some good quality extra virgin olive oil. Let it sit in the refrigerator until chilled.
Brush a cast iron grill pan with oil and grill the shrimp for 3-5 minutes on each side or until charred grill marks appear.
Add the shrimp to the chilled pasta salad and serve!