In small saucepot, heat garlic, oil and crushed red pepper to a simmer over medium-high heat. Reduce heat to medium-low; cook 8 minutes. Strain oil reserving garlic.
In large bowl, toss broccolini with garlic oil and salt. Heat large, deep skillet over high heat until hot. In 2 batches, add broccolini and cook 2 minutes or until charred in spots without stirring; turn broccolini and cook 3 minutes longer or just until crisp-tender. Transfer to serving bowl.
Add lemon juice and reserved garlic; toss to combine.