1poundshrimp (31/40), peeled, deveined, and tails removed(if frozen, thaw by running under cold water)
1/4teaspooncoarse ground black pepper
1tablespoongrapeseed or avocado oil
4cupsshredded or shaved Brussels sprouts
½cupsliced shallot (about 1 shallot)
½cupdry white wine
¼teaspoonred pepper flakes
1teaspoonlemon zest (from 1 lemon)
Lemon wedges, for serving
Chopped fresh parsley for garnish
Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve ½ cup pasta water. Drain and cover to keep warm.
Meanwhile, cook pancetta in a large skillet over medium heat, stirring frequently, until crisp, 4 to 6 minutes. Transfer to a paper-towel lined plate with a slotted spoon.
Pat shrimp dry and season with ¼ teaspoon pepper. Increase heat to medium-high and add shrimp to the pan. Cook, flipping once, until opaque and curled, about 3 minutes. Transfer to a clean plate with a slotted spoon.
Add oil and Brussels sprouts and shallot to the pan; cook, stirring occasionally, until tender-crisp, 4 to 6 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Pour in wine and cook, scraping up any browned bits, until most of it has evaporated, about 1 minute. Stir in shrimp and any accumulated juices, half-and-half, red pepper flakes and lemon zest; cook and stir for 1 minute. Add the pasta to the pan and toss to coat. If sauce seems too thick, stir in some of the reserved pasta water until desired consistency.
Serve immediately with a squeeze of lemon juice and topped with pancetta, and parsley, if desired.
If desired, substitute another pasta of your choice, whole wheat, gluten-free, or regular.
Want a different protein? Try scallops or very thinly sliced boneless, skinless chicken breasts instead of shrimp.
If desired, use chopped bacon instead of pancetta.
For an alcohol-free version, substitute 1/2 cup chicken or vegetable stock for the dry white wine.