This Shells & Brussels Sprouts dish is a delightful harmony of creamy, crunchy, and savory flavors that will surprise your taste buds. Tender pasta shells are paired with caramelized Brussels sprouts, creating a satisfying contrast of textures. A rich, cheesy sauce ties it all together, making every bite irresistibly comforting. Ready in just 30 minutes, it’s perfect for a quick yet impressive weeknight dinner.
The earthy sweetness of roasted Brussels sprouts complements the smooth, velvety sauce, while a hint of garlic adds depth to the dish. Each forkful is a balance of hearty and indulgent, leaving you feeling nourished and satisfied. Whether you’re a Brussels sprouts enthusiast or a skeptic, this recipe will win you over with its bold, comforting flavors and effortless preparation.
Ingredients for Shells & Brussels Sprouts
- Olive oil (for cooking)
- ¼ red onion (less than ½ cup), chopped
- 2 cloves garlic, minced
- 2 cups brussels sprouts, sliced in half
- 1-2 tablespoons balsamic vinegar
- 1 tablespoon butter
- Lemon juice (a few squeezes), plus some zest for garnish
- 6-8 oz. mini pasta shells
- ½ cup pecorino cheese, shredded
- Red pepper flakes (a few pinches, optional)
- Optional: Crispy bacon or pancetta (for meat-eaters)
Step-by-Step Instructions
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped red onion and a pinch of salt. Cook for 3-4 minutes until softened, then add the minced garlic and cook for 30 seconds more. Remove the onions from the pan and set aside.
- In a small bowl, toss the brussels sprout halves with balsamic vinegar, a drizzle of olive oil, and a pinch of salt and pepper.
- Wipe out the skillet and heat another drizzle of olive oil with the butter over high heat. When the pan is very hot, add the brussels sprouts, cut side down. Let them cook undisturbed for 3-4 minutes until they develop a nice char (reduce heat if they’re burning).
- Flip the brussels sprouts and add a squeeze of lemon juice to deglaze the pan. Toss them around, then reduce the heat to low. Add a few tablespoons of water, cover, and let them steam for 4-5 minutes until tender.
- Meanwhile, cook the mini pasta shells in a pot of salted boiling water until al dente. Drain and set aside.
- In a large bowl, toss together the cooked pasta shells, onions, brussels sprouts, and an extra squeeze of lemon juice. Add most of the pecorino cheese and mix well. Taste and adjust seasonings as needed.
- Serve topped with the remaining pecorino cheese, a sprinkle of lemon zest, and a pinch of red pepper flakes (if using). Add crispy bacon or pancetta for a meaty twist, if desired.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Shells & Brussels Sprouts with a drizzle of creamy garlic aioli or a sprinkle of toasted breadcrumbs for added crunch. For a tangy twist, mix a bit of Dijon mustard into the lemon juice before tossing. Meat lovers can’t go wrong with crispy bacon bits or pancetta crumbles for a smoky finish.
Serve It Right: Presentation Tips
Plate this dish family-style in a large, shallow bowl to showcase the vibrant colors. Garnish with a final dusting of pecorino cheese, a pinch of red pepper flakes, and a few curls of lemon zest for a fresh, inviting look. Pair with a side of garlic bread or a simple green salad for a complete meal.
Make It Ahead: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water or olive oil to keep the pasta moist. Avoid microwaving, as it can make the Brussels sprouts soggy. For a quick lunch, enjoy it cold as a pasta salad!
Switch It Up: Recipe Variations
Swap out the mini shells for penne or farfalle if you prefer. For a vegan version, skip the butter and pecorino, and use nutritional yeast for a cheesy flavor. Add roasted cherry tomatoes or sautéed mushrooms for extra depth and texture.
Time-Saving Hacks
Prep your Brussels sprouts and onions the night before to cut down on cooking time. Use pre-minced garlic to save a step, and boil the pasta while the sprouts are steaming to multitask efficiently. If you’re short on time, skip the charring step and simply sauté the sprouts until tender.
Shells & Brussels Sprouts
Ingredients
- olive oil
- ¼ red onion (less than ½ cup), chopped
- 2 cloves garlic, minced
- 2 cups brussels sprouts, sliced in half
- 1-2 tablespoons balsamic vinegar
- 1 tablespoon butter
- squeezes of lemon juice, plus some zest for the end
- 6-8 oz. mini pasta shells
- ½ cup pecorino cheese, shredded
- a few pinches red pepper flakes
- optional meat-eater addition: crispy bacon or pancetta
Instructions
- In a large skillet, cook the onions in just a bit of the olive oil with a few pinches of salt. Once they’re soft (3-4 minutes), add the minced garlic and cook for 30 seconds more. Turn off the heat and remove the onions from the pan.
- In a small bowl, toss the brussels sprout halves in a bit of balsamic vinegar, a drizzle of olive oil, salt and pepper.
- Wipe out the pan you just used for the onions and heat more olive oil and the butter. When the pan is screaming hot add the brussels sprouts, cut side down. Without moving them, let them cook for about 3-4 minutes, until they develop a nice char (check and reduce heat & time if they’re burning).
- Flip them over and add a good squeeze of lemon to deglaze the pan. Toss them around a bit. Reduce heat to low, and add a few tablespoons of water. Cover and let them steam until tender (approx. 4-5 minutes).
- Boil shells in a pot of salted boiling water until al dente.
- Toss together the shells, onions, brussels sprouts, more lemon juice, and most of the pecorino. Taste and adjust seasonings. Finish with remaining cheese, lemon zest and red pepper flakes.