- Prep time
- 15 minutes PT15M
- Cook time
- 10 minutes PT10M
- 4–6 servings
Brussels sprouts and garlic combine with lemon juice and parsley to make a perfect pan sauce for linguine. Add in sautéed shrimp for a simply delicious seafood pasta dish.
- 1 pound Brussels sprouts
- 1 pound dry linguine
- ¼ cup olive oil
- 1 head garlic, peeled and shaved thin
- 1 tablespoon chili flakes
- 2 tablespoons butter
- 1½ pounds shrimp (16–20 count), tails on
- 1 bunch parsley, chopped
- Juice of 2 lemons
- Salt, to taste
Trim the stem end of the Brussels sprouts, and discard the outside 1–2 leaves. Remove the inner leaves from the stem and reserve, trimming the stem as needed until only the core is left. Quarter the core and reserve.
Bring a pot of water to a rolling boil and add the pasta. Cook per the package instructions.
While the pasta is cooking, heat the olive oil in a large, heavy-bottomed sauté pan. Add the Brussels sprout leaves and quartered cores and sauté until they begin to caramelize. Move the Brussels sprouts to the back side of the pan and tilt down so that the oil collects in the front. Add the garlic and cook until it just begins to brown in the oil.
Add the chili flakes and butter. Toss with the Brussels sprouts and add the shrimp. Cook the shrimp for 1–2 minutes until cooked through. Toss with the parsley and lemon juice and season with salt.
Drain the pasta and toss with the shrimp and pan sauce. Serve immediately.