Creamy Brussels Sprouts Linguine Recipe With Lemon-Kissed Panko by Donna John

Occasionally we enjoy getting a meal kit box delivered to the house. It's a fun way to try new things and get ideas for new recipes. This easy, creamy brussels sprouts pasta recipe was inspired by the latest meal kit. Linguine, shaved brussels sprouts and shallots are tossed with a creamy sauce then topped with toasted lemon-scented panko crumbs.

You could use whatever pasta you enjoy for this recipe. Fettuccine, spaghetti noodles, angel hair and even penne would work well. Even if someone in your family is not a fan of brussels sprouts, they'll enjoy this dish (my husband is a prime example!). Serve with a salad and garlic bread.

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Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 to 3

Ingredients

• 6 ounces linguine, cooked to al dente (save about 1/3 cup of the pasta water)
• 1/4 cup panko
• 2 teaspoons olive oil
• 3 tablespoons butter (divided)
• 2 tablespoons minced fresh chives (divided)
• 1 lemon, zested and cut into wedges (divided)
• 1/2 pound brussels sprouts, trimmed and cut into shreds
• 1 shallot, sliced
• 3 cloves garlic, minced
• 1 - 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 tablespoon flour
• 1 cup milk, half and half, cream or evaporated milk (I used evaporated milk)
• 1/4 cup cream cheese

Here's how to make it:

1. Melt 1 tablespoon of the butter in a skillet. Add the panko and cook until golden, stirring often, about 3 to 4 minutes. Remove to a small bowl and stir in half the chives and a pinch of lemon zest. Set aside. Wipe the pan clean.
   
2. Heat the olive oil and 1 tablespoon of butter in the same skillet over medium-high heat. Add the brussels sprouts and shallot. Season with salt and pepper. Spread the vegetables into an even layer and cook, undisturbed, until brown and tender, about 3 to 4 minutes. Remove to a plate.
   
   
3. Melt the remaining 1 tablespoon of butter in the skillet. Add the garlic, garlic powder, Italian seasoning and flour. Stir and cook for 1 minute. Slow pour in the milk and whisk to combine. Add the cream cheese and salt and pepper. Stir until smooth and thickened, about 2 to 3 minutes. Turn off the heat and stir in the remaining lemon zest and chives.
   
4. Add the pasta and brussels sprouts.
   
5. Toss to combine. If you want a looser pasta, add a little of the reserved pasta water.
   
6. Sprinkle with the panko.
   
7. Serve with additional chopped chives and a lemon wedge.
   

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